Ingredients

The following ingredients have 4 Servings
  • 1 tsp olive oil
  • ⅓ cup red onion ((diced))
  • 2 habanero peppers (or milder chilis) ((diced))
  • 2 cloves garlic ((minced))
  • 2 cups fresh pineapple ((chopped))
  • 2 slices candied ginger (or 2 tsp. minced fresh ginger)
  • ¼ cup pineapple juice ((drained from pineapple))
  • ¼ tsp salt
  • ¼ tsp ginger powder
  • 2 tbsp white wine vinegar
  • 1 tsp lemon juice
  • 1 tsp crushed red pepper
  • 4 whole cloves

Instruction

  • Saute onion in oil for a few minutes, then add peppers and garlic. Sauté an additional minute or so.
  • Add the remaining ingredients and mix to combine. Simmer, over low heat for approximately 20 minutes, or until chutney reaches the desired consistency.
  • Store in two 8 oz. jars or in one pint-sized jar. If you don't plan on storing the chutney in the fridge, be sure to sterilze the jars before filling and process in boiling water for 10 minutes after filling.