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
Instructions
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.
Recipe by Minimal Wellness at https://minimalwellness.com/pineapplechutney/