Ingredients
Scale
1 medium fresh pineapple
peeled
cored
and diced
2–3 fresh jalapeños
seeded and minced (adjust for heat preference)
1 small red onion
finely chopped
1/4 cup apple cider vinegar
1/4 cup brown sugar
1 teaspoon ground ginger
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon black pepper
Optional: 1 tablespoon lime juice (for extra tanginess)
Instructions
- In a medium saucepan, combine the diced pineapple, minced jalapeños, chopped red onion, apple cider vinegar, brown sugar, ground ginger, ground cumin, salt, and black pepper.
- Bring the mixture to a boil over medium heat, then reduce to a simmer. Cook for about 30 minutes, stirring occasionally, until the chutney thickens.
- If using, stir in lime juice for added tanginess before removing from heat.
- Allow the chutney to cool before transferring it to a sterilized jar. Store in the refrigerator.
Notes
This chutney can be made ahead of time and stored in the refrigerator for up to 2 weeks. Adjust the number of jalapeños based on your desired spice level.
- Prep Time: 20
- Cook Time: 30
- Category: DIY
- Method: Simmering
- Cuisine: American
- Diet: Halal
Nutrition
- Serving Size: 1 slice (approx. 1/4 cup)
- Calories: 250
- Sugar: 27g
- Sodium: 115mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 0.8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg