Naturally gluten-free and vegan, this pineapple chutney is sweet, tangy, and spicy, and it pairs deliciously with everything from burgers to curries.
Ingredients
- 1 tbs olive oil
- 1 onion
- 3 cloves garlic
- 1/2 inch chunk of ginger about 2 tsps chopped ginger
- 1 tsp ground coriander
- 1/2 tsp smoked paprika
- 1/2 tsp cayenne
- 1/4 tsp cardamom
- 1/4 tsp cinnamon
- 1/4 tsp cloves
- 1/4 cup maple syrup
- 1/4 cup red wine vinegar
- 1 cup chopped fresh ripe pineapple
- 1/2 tsp salt & pepper
Instructions
- First, peel and roughly chop up the onion, garlic, ginger as well as the pineapple, and set these aside.
- Add olive oil to a pan placed over a stovetop set to medium heat.
- Add in the chopped onion, ginger, and garlic and sauté for about 3 minutes.
- Then add in the smoked paprika, cayenne, coriander, cardamom, cinnamon, cloves, red wine vinegar, maple syrup, and pineapple.
- Let simmer for about 7-10 minutes, stirring often. Then remove from heat and let cool slightly. As it cools, it should thicken up some.
- This chutney should be quite chunky, so you can pour it into a blender or food processor and pulse it a bit until it is a smoother consistency, or use an immersion blender and blend up the chunks a bit, so this is smoother.
Notes
*You can substitute maple syrup for brown sugar or honey, and you can leave out the cayenne for a mild chutney. For more substitutions, check the blog post.
**Stove tops can differ in heat so please keep this in mind when preparing this chutney.
Nutrition
Serving: 1g | Calories: 62kcal | Carbohydrates: 12g | Fat: 2g | Polyunsaturated Fat: 2g | Sodium: 77mg | Fiber: 1g | Sugar: 9g
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