🍍 Spicy Pineapple Jalapeño Chutney

📝 Ingredients

• 3 cups fresh pineapple, finely chopped (or canned in juice, drained)

• 1–2 jalapeños, finely minced (seeds removed for less heat)

• ¼ cup red onion, finely diced

• 2 cloves garlic, minced

• ⅓ cup apple cider vinegar

• ¼ cup brown sugar (adjust to taste)

• 1 tbsp fresh lime juice

• ½ tsp ground ginger (or 1 tsp fresh grated)

• ¼ tsp salt

• Optional: pinch of red pepper flakes for extra heat

👩‍🍳 Instructions

1️⃣ Combine Ingredients
Add pineapple, jalapeños, onion, garlic, vinegar, brown sugar, lime juice, ginger, and salt to a saucepan.

2️⃣ Simmer
Bring to a gentle boil, then reduce heat and simmer 20–25 minutes, stirring occasionally.

3️⃣ Thicken
Cook until liquid reduces and mixture becomes glossy and jam-like.

4️⃣ Cool
Remove from heat and cool completely. It thickens more as it cools.

5️⃣ Store
Transfer to a jar and refrigerate up to 2 weeks.

🔥 Heat Level Tips

• Mild: Remove jalapeño seeds and membranes.

• Medium: Leave some seeds.

• Hot: Add extra jalapeño or red pepper flakes.

🍽 Serving Ideas

• Over grilled chicken or pork

• On fish tacos

• Spread on turkey sandwiches

• With cheese boards

• Spoon over baked brie

• As a burger topping

❓ Q & A

Q: Can I use canned pineapple?

A: Yes — use pineapple in juice (not syrup) and drain well.

Q: Can I make it smoother?

A: Pulse briefly in a food processor for a more sauce-like consistency.

Q: Can I freeze it?

A: Yes! Freeze in small portions up to 3 months.

Q: How can I make it sugar-free?

A: Replace brown sugar with a brown sugar substitute. Simmer a bit longer to thicken.

Q: Can I water-bath can this?

A: Only if you follow a tested safe canning recipe with proper acidity levels. This version is for refrigerator storage.