Ingredients

The following ingredients have 4 Servings
  • 1/2 cup diced red onion
  • 1/2 red bell pepper (diced)
  • 1 tablespoon olive oil
  • 2 cups fresh pineapple (chopped to 1/2" pieces)
  • 1/4 cup apple cider vinegar
  • 1/4 cup brown sugar
  • 1 inch knob ginger (peeled and grated (about 1 tablespoon))
  • 1/2 jalapeno pepper (seeded and minced)
  • 1/2 teaspoon whole mustard seed
  • 1/4 teaspoon ground coriander
  • 1/8 teaspoon crushed red pepper flakes
  • 2 tablespoons golden rum

Instruction

  • In a medium saucepan, heat the olive oil over medium heat. Add the red onion and bell pepper and sweat the vegetables until they're softened but not browned, stirring occasionally.
  • Add the apple cider vinegar and brown sugar. Bring to a boil, then reduce heat and simmer with the lid off the pan for 5-7 minutes or until the the liquid has reduced by half and has become syrupy, stirring occasionally.
  • Add the pineapple, ginger, jalapeno, mustard seed, coriander and red pepper flakes and simmer for another 5 minutes, stirring occasionally until the jalapenos are softened and most of the liquid has evaporated. Stir in the rum and cook for an additional 2 minutes. Remove from heat and taste for seasonings. Adjust as necessary.
  • Store the chutney in a sealed glass jar in the refrigerator for up to a week.