Makes 1¾ cups
Active Time: 35 minutes
Total Time: 35 minutes
This chutney can be made a bit spicy by using a pinch or so of crushed red pepper flakes instead of the sweet.
2 cups drained canned pineapple
¾ cup sliced onion
1½ teaspoons chopped garlic
¼ cup plus 1 tablespoon granulated sugar
¼ cup plus 1 tablespoon white wine vinegar
1 tablespoon lemon juice
¼ teaspoon sweet paprika flakes, also known as sweet red pepper flakes
Extra-virgin olive oil, optional
Put everything in a medium saucepan and stir together. Set over medium-high heat and bring to a simmer. Continue to cook, adjusting the heat to medium-low to keep the mixture at a simmer, stirring often, until the mixture has thickened and is very soft, 20 to 25 minutes.
Remove from the heat. Blend with an immersion blender (or transfer to a blender), but keep the consistency chunky. Drizzle with a little olive oil, if you like.