A sweet and spicy tropical chutney made with fresh pineapple, warm spices, and a tangy vinegar kick. Perfect as a condiment, dip, or glaze.

Scale

3 cups fresh pineapple, chopped

1 small red onion, finely diced

2 tablespoons grated fresh ginger

2 cloves garlic, minced

½ teaspoon mustard seeds

½ teaspoon cumin seeds

¼ teaspoon ground cinnamon

1 small chili, minced

½ cup brown sugar

½ cup apple cider vinegar

1 tablespoon lime juice

Salt to taste

Heat oil in a saucepan. Add mustard and cumin seeds and toast for 1 minute.

Sauté onion, garlic, and ginger until translucent.

Add pineapple, brown sugar, chili, cinnamon, and vinegar. Simmer for 35 minutes.

Stir occasionally until thickened. Add lime juice and salt to taste.

Cool and store in sterilized jars.

Use fresh pineapple for best texture.

Adjust chili based on your spicy preference.

Keywords: pineapple chutney, sweet and spicy chutney, tropical condiment, pineapple preserves