Instructions:
Prepare the Ingredients:
Peel and core the pineapple, then dice it into small pieces. Finely chop the jalapeño peppers.
Cook the Chutney:
In a medium saucepan, combine the diced pineapple, chopped jalapeños, apple cider vinegar, brown sugar, grated ginger, ground cumin, salt, and ground cloves.
Simmer:
Bring the mixture to a boil over medium-high heat, then reduce the heat to low and simmer, uncovered, for about 30-40 minutes, or until the chutney has thickened and the pineapple is soft, stirring occasionally.
Cool and Store:
Remove the chutney from the heat and let it cool to room temperature. Transfer it to a clean, airtight container and refrigerate until ready to use.
Serve:
Serve the spicy pineapple jalapeño chutney as a condiment with grilled meats, sandwiches, or cheese platters.”
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