What’s sweet, spicy, and finger-licking good? Chutney! Unfortunately, most commercially available chutney’s are loaded with added sugar, as was every recipe I could find online. This simply didn’t make sense to me — with so much fruit there shouldn’t be a need for additional sugar. Turns out I was right, this pineapple chutney has no added sugar and it’s dang close to perfect.
I opted to use pineapple instead of mango as the base for this chutney because pineapple is an excellent source of bromelain, an enzyme that aids in digestion. This recipe also contains anti-inflammatory spices ginger and turmeric, and gut–health boosting apple cider vinegar. Once prepared, enjoy this chutney over Coconut Crusted Halibut and Curried Brassicas (recipes coming soon!) I also tried it over scrambled eggs with spinach and a little extra-sharp cheddar cheese — fantastic. It would be great on just about any kind of plain meat or fish (such as Broiled Salmon or Halibut), or as a topping to a vegan grain and veggie bowl. The beauty of this type of condiment is its versatility. Keep this chutney in mind for batch cooking — store the extra in the freezer in small portions and pull one out to add a punch of flavor to a quick meal.
- 1 pineapple, diced
- 2 Tablespoons minced ginger
- 1 Tablespoon ground turmeric
- ½ teaspoon coriander
- 1 jalapeno, minced (this makes a medium-spiced chutney, add more or less depending on preference)
- ½ red bell pepper, diced
- 1 cup frozen mango
- ½ cup water
- ½ cup apple cider vinegar
- Cut the top, bottom, and skin off the pineapple. Then cut into quarters lenth-wise to remove the core. Slice the strip of core off each quarter piece of the pineapple and then dice the edible portion into 1 inch pieces.
- Mince the ginger (about a 2 inch chunk of raw ginger root).
- Mince the jalapeno.
- Dice the red bell pepper into ½ inch sized pieces.
- In a large stock-pot add all the ingredients and cook, stirring frequently over medium heat until mixture comes to a boil, then reduce to medium-low and let simmer for 30-45 minutes, stirring every few of minutes.
- If needed add a little extra water during cooking.
- Once the fruit has cooked, take half of the mixture and blend it until smooth in a blender, then add the puree back into the chutney and stir to incorporate. Serve hot or cold — it's yummy both ways.