Ingredients:

  • 1 medium fresh pineapple, peeled, cored, and finely diced (approx. 600g)
  • 3 large jalapenos, finely minced (approx. 45g)
  • 1 small red onion, finely chopped (approx. 110g)
  • 1 tbsp fresh ginger, grated (15g)
  • 2 cloves garlic, minced (6g)
  • 1 tsp ground cumin
  • 1/2 tsp sea salt
  • 1/4 tsp cracked black pepper
  • 1/2 cup apple cider vinegar (120ml)
  • 1/2 cup light brown sugar, packed (100g)
  • 1 tsp neutral oil

Instructions:

  1. Place a medium heavy-bottomed saucepan over medium heat with one teaspoon of neutral oil. Add the finely chopped red onion and cook for 3-4 minutes until translucent.
  2. Stir in the minced garlic, grated ginger, and ground cumin. Toast for 60 seconds until fragrant to release the essential oils.
  3. Add the diced pineapple and minced jalapenos to the pan. Stir well to coat the fruit in the aromatics and sauté briefly.
  4. Pour in the apple cider vinegar and add the brown sugar, salt, and black pepper. Bring the mixture to a simmer.
  5. Reduce heat to low and simmer for 20-25 minutes, stirring occasionally, until the liquid has reduced to a syrupy glaze and the pineapple is tender but retains its shape.
  6. Remove from heat and allow to cool completely before transferring to glass jars for storage. The chutney will thicken further as it cools.