Spicy Pineapple Jalapeño Chutney

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Spicy Pineapple Jalapeño Chutney

Add a bold burst of tropical heat to your table with this Spicy Pineapple Jalapeño Chutney! It’s the perfect balance of sweet, spicy, tangy, and savory. Whether you’re spooning it over grilled meats, pairing it with cheese, or spreading it on a sandwich, this vibrant chutney will instantly elevate your dish.

Why You’ll Love This Recipe

Sweet + Spicy Perfection – The natural sweetness of pineapple is perfectly balanced by the heat of jalapeños.
Versatile Use – Works as a condiment, dip, or glaze for meats, tacos, burgers, cheese boards, and more.
Quick & Easy – Ready in under 30 minutes with just one pot and simple chopping.
Customizable Heat – Easily control the spice level to suit your taste.
Naturally Vegan & Gluten-Free** – Great for entertaining and sharing with all kinds of diets.

Key Ingredients

Pineapple (1 medium)** – Fresh, juicy, and naturally sweet. Dice it small for a better texture.
Jalapeños (2–3) – Bring the heat. Use more or less depending on your spice preference.
Red Onion (1 small) – Adds sharpness and balance.
Apple Cider Vinegar (¼ cup) – For tang and to help preserve the chutney.
Brown Sugar (¼ cup, packed) – Sweetens and adds a caramel-like richness.
Ground Ginger (1 tsp) – Brings warmth and a zesty background note.
Ground Cumin (1 tsp) – Adds earthiness and a touch of smokiness.
Salt & Pepper – Enhance all the flavors.
Optional: Fresh Lime Juice (1 Tbsp) – Brightens the whole chutney at the end.

Expert Tips

Wear gloves when chopping jalapeños to avoid irritation, especially if you’re sensitive to spice.
Dice the pineapple finely so it cooks evenly and blends well with the other ingredients.
Let it cool completely before refrigerating to avoid condensation in your jar.
Pair it smartly: It’s amazing with grilled shrimp, pork chops, cheddar cheese, or even as a pizza topping!

Ingredients:**

  • 1 medium ripe pineapple, peeled, cored, and finely diced
  • 2 to 3 fresh jalapeño peppers, seeds removed and minced (adjust based on desired spice level)
  • 1 small red onion, finely chopped
  • ¼ cup apple cider vinegar (for acidity)
  • ¼ cup packed brown sugar (for sweetness)
  • 1 teaspoon ground ginger (for a warm, zesty flavor)
  • 1 teaspoon ground cumin (for a smoky undertone)
  • ½ teaspoon fine salt (or to taste)
  • ¼ teaspoon freshly ground black pepper (for mild heat)
  • Optional: 1 tablespoon freshly squeezed lime juice (for added brightness)

Instructions:

Step 1: Prep the Produce

  1. Pineapple – Peel, core, and finely dice the pineapple into small pieces.
  2. Jalapeños – Mince the jalapeños, removing the seeds for a milder heat (or leave some seeds for extra spice).
  3. Red Onion – Finely chop the red onion to bring in that sharp, sweet bite.

Step 2: Combine Everything in the Pot

  1. In a medium-sized saucepan, add the diced pineapple, minced jalapeños, chopped red onion, apple cider vinegar, brown sugar, ground ginger, cumin, salt, and black pepper.
  2. Stir well to combine all the ingredients, ensuring everything is evenly mixed.

Step 3: Simmer and Thicken

  1. Bring the mixture to a gentle simmer over medium heat.
  2. Allow it to cook uncovered for 15–20 minutes, stirring occasionally. As it cooks, the pineapple will break down, and the chutney will thicken to a jam-like consistency.

Step 4: Taste and Adjust

  1. Taste the chutney to check the balance of flavors.
  2. If you want more tang, add the optional lime juice during the last few minutes of cooking. Adjust the salt, sugar, or spices if necessary.

Step 5: Cool and Store

  1. Remove the pan from heat and let the chutney cool for 10–15 minutes.
  2. Transfer the chutney into a sterilized jar or airtight container. Store it in the refrigerator for up to 2 weeks.

Step 6: Serve Creatively

  • Serve chilled or at room temperature.
  • Pair it with grilled chicken, pork, or use it as a zesty topping for tacos, burgers, sharp cheeses, or even on crackers.

Important Notes When Making This Recipe

Stir regularly while simmering to prevent burning and ensure even thickening.
Taste as you go – Pineapple sweetness and jalapeño heat can vary. Adjust vinegar, sugar, or spice as needed.
Texture check: The chutney should be thick and jammy when done—not watery.
Storage tip: Use a clean, sterilized jar or container for best shelf life in the fridge.

Nutrition Information

Per tablespoon (approximate values):

Calories: 20
Carbohydrates: 5g
Sugar: 4g
Fat: 0g
Protein: 0g
Sodium: 45mg
Fiber: 0.5g

Note: Actual values may vary depending on serving size and specific ingredients.

Frequently Asked Questions

Can I make this chutney less spicy?

Yes! Simply reduce the number of jalapeños, remove all the seeds and membranes, or swap in a milder pepper like poblano or Anaheim.

Can I use canned pineapple?

Fresh is best for texture and flavor, but canned pineapple (in juice, not syrup) will work in a pinch. Drain it well and reduce the sugar slightly.

How long does it last?

Stored in an airtight container in the refrigerator, it lasts up to 2 weeks. For longer storage, freeze in small portions for up to 3 months.

Can I can this chutney for long-term storage?

This recipe hasn’t been tested for water bath canning. For safety, stick to refrigeration or freezing unless you follow a trusted canning guide with proper acidity levels.

What can I serve it with?

Try it on:

Grilled pork, chicken, or shrimp
Burgers or sandwiches
Tacos or tostadas
Cheese boards or charcuterie platters
Crackers or crusty bread

Final Bite

This Spicy Pineapple Jalapeño Chutney** is a flavor explosion you didn’t know you needed—until now. With its perfect mix of sweet and heat, you’ll find endless ways to serve and savor it. Make a batch today and watch it disappear!

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