Alrighty, back to the important stuff. (That would be food.)
I mentioned awhile ago about how we’re eating a bit healthier and have cut back on the amount of meat we eat, so of course today’s recipe involves ham. Why would it not?
Ham and pineapple go together like…well, ham and pineapple, and I came up with this recipe when I needed a way to make ham sandwiches less boring.
It’s not a real chutney, those are thick and jammy. This has a consistency similar to salsa. But it makes a huge difference on a sandwich. Sweet and tangy, with just a bit of spice. Like fruity ketchup. Or not, because that sounded better in my head and now that’s it’s been typed out it just sounds….not good.
But it’s the mix of flavors that makes this so good. The sweet pineapple, savory mustard, and smoky spiciness from the pepper. It’s just a blueprint – if you want it sweeter, add some sugar or honey. More tangy, add more vinegar. If it tastes good you are doin’ it right, sister.
Pineapple Chipotle Chutney
1 tablespoon olive oil
1 small onion, minced
1 chipotle en adobo, seeded and minced
1 (10 ounce) can crushed pineapple, drained
1 teaspoon Dijon mustard
3-4 tablespoons apple cider vinegar, to taste
Heat the olive oil in a small pot over medium high heat. Add the onion, season lightly with salt and pepper. Cook until soft, about 5 minutes. Add the remaining ingredients, reduce heat to low and simmer for about 10 minutes or until thickened. Slather it on a ham sandwich while it’s still warm and be a happy camper.