Ginger Pineapple Plum Chutney

Combine the finely chopped fresh pineapple, finely chopped plums, pickled ginger, horseradish, cinnamon, hot pepper jelly, and orange juice in a medium saucepan.

Stir all ingredients together over medium heat until the mixture is well combined and the hot pepper jelly begins to dissolve.

Bring the chutney to a gentle simmer, stirring occasionally to prevent sticking and ensure even cooking.

Taste the chutney and season with salt to balance the sweetness and spice, adjusting as needed.

Remove the chutney from heat and allow it to cool slightly before serving, as the mixture will thicken further as it cools.

Transfer the chutney to a serving dish and serve warm or at room temperature as an appetizer or condiment.