Description

This Spicy Pineapple Jalapeño Chutney is a vibrant and tangy condiment bursting with fresh pineapple sweetness and a spicy kick from jalapeños. Ideal for adding a flavorful punch to grilled meats, cheese platters, or as a zesty dip with tortilla chips, this chutney combines sweet, spicy, and savory notes with warming spices like ginger and cumin. Ready in just 35 minutes, it’s a perfect quick homemade accompaniment for your meals.

Ingredients

Scale

Chutney Ingredients

1 medium fresh pineapple, peeled, cored, and diced
2 – 3 fresh jalapeños, seeded and minced (adjust for heat preference)
1 small red onion, finely chopped
1/4 cup apple cider vinegar
1/4 cup brown sugar
1 teaspoon ground ginger
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon black pepper
Optional: 1 tablespoon lime juice (for extra tanginess)

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Instructions

Prepare the Ingredients: Start by peeling and dicing the pineapple, mincing the jalapeños according to your heat preference, and finely chopping the red onion to ensure all ingredients are ready for cooking.
Combine Ingredients: In a medium saucepan, add the diced pineapple, minced jalapeños, chopped red onion, apple cider vinegar, brown sugar, ground ginger, ground cumin, salt, and black pepper. Stir well to mix all the components evenly.
Cook the Chutney: Place the saucepan over medium heat and bring the mixture to a gentle simmer. Let it cook uncovered for about 15-20 minutes, stirring occasionally to prevent sticking, until the pineapple softens and the chutney thickens to a jam-like consistency.
Adjust Flavor: Taste the chutney and adjust the seasoning as needed. If you prefer extra tanginess, stir in the optional lime juice to brighten the flavors.
Cool and Store: Remove the saucepan from heat and let the chutney cool slightly. Transfer it to a clean jar or airtight container and refrigerate. The chutney will thicken further as it cools.
Enjoy: Serve this spicy and sweet pineapple jalapeño chutney alongside grilled meats, cheeses, or use it as a flavorful dip for tortilla chips to elevate your dishes with a tropical and spicy twist.

Notes

Adjust the number of jalapeños according to your desired spice level; removing seeds will reduce heat.
For a smoother chutney, you can pulse the mixture briefly in a blender after cooking.
Store chutney in an airtight container in the fridge for up to 2 weeks.
Great as a marinade base or mixed into sandwiches for extra zest.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Condiment
Method: Stovetop
Cuisine: Fusion