Spicy Pineapple Jalapeño Chutney (Print Version)

# Ingredients:

→ Produce

01 - 1 small red onion, chopped up nice and fine
02 - 2 or 3 fresh jalapeños, seeds out and chopped tiny
03 - 1 medium pineapple, take off the skin, core it, and cut into chunks

→ Pantry

04 - 1 tablespoon lime juice if you want it tangy
05 - 0.25 teaspoon black pepper
06 - 0.5 teaspoon salt
07 - 1 teaspoon ground cumin
08 - 1 teaspoon ground ginger
09 - 50 g brown sugar
10 - 60 ml apple cider vinegar

# Instructions:

01 - Let things cool down a bit, then pop the mix in a jar or container with a tight lid, and stash in the fridge until you need it.
02 - Give it a taste and tweak flavors if you like. Splash in lime juice for more zing.
03 - Let it cook on medium. Stir from time to time for 15–20 minutes, till the pineapple softens and it starts looking jammy.
04 - Toss in pineapple chunks, jalapeños, onion, vinegar, sugar, ginger, cumin, salt and pepper into a medium pot.
05 - Chop the red onion up small. Slice jalapeños and take out seeds, then mince. Get the pineapple peeled, cored, and diced up.

# Notes:

01 - If you’re not into spice, just use fewer jalapeños or pull out all the seeds. Once it chills in the fridge, the flavors get even bolder.

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