Instructions
Peel, core, and dice the pineapple. Seed and finely mince the jalapeños. Finely chop the red onion.
Add diced pineapple, minced jalapeños, chopped red onion, apple cider vinegar, brown sugar, ground ginger, ground cumin, salt, and black pepper to a medium saucepan.
Bring contents to a gentle simmer over medium heat. Cook for 15 to 20 minutes, stirring occasionally, until the pineapple is tender and the mixture thickens slightly.
Taste and adjust the seasoning. Stir in lime juice if extra tanginess is preferred.
Remove from heat and let cool slightly. Transfer the chutney to a clean jar or airtight container. Refrigerate until ready to serve.
Instructions
Peel, core, and dice the pineapple. Seed and finely mince the jalapeños. Finely chop the red onion.
Add diced pineapple, minced jalapeños, chopped red onion, apple cider vinegar, brown sugar, ground ginger, ground cumin, salt, and black pepper to a medium saucepan.
Bring contents to a gentle simmer over medium heat. Cook for 15 to 20 minutes, stirring occasionally, until the pineapple is tender and the mixture thickens slightly.
Taste and adjust the seasoning. Stir in lime juice if extra tanginess is preferred.
Remove from heat and let cool slightly. Transfer the chutney to a clean jar or airtight container. Refrigerate until ready to serve.
