Spicy Pineapple Jalapeño Chutney

Spicy Pineapple Jalapeño Chutney is a bold and vibrant condiment that balances sweet, tangy, and fiery flavors in every spoonful. Made with juicy pineapple, fresh jalapeños, and aromatic spices, it’s a versatile topping perfect for grilled meats, tacos, cheese boards, or even as a dip.

Why You’ll Love This Recipe

this Recipe

This chutney delivers a unique flavor combination that excites the palate—sweet pineapple, spicy jalapeño heat, and a hint of acidity. It’s easy to make, stores well, and can elevate simple dishes into something special with just a spoonful.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

fresh pineapple (diced)jalapeños (seeded for less heat or with seeds for extra spice)red onionapple cider vinegarbrown sugarlime juicefresh ginger (grated)garlicclovesground cuminmustardsalt

directions

In a saucepan over medium heat, combine diced pineapple, chopped jalapeños, and finely chopped red onion.

Add apple cider vinegar, brown sugar, lime juice, grated ginger, minced garlic, cloves, cumin, and a pinch of salt.

Bring the mixture to a boil, then reduce heat to low and simmer uncovered for 30–40 minutes, stirring occasionally.

Cook until the chutney thickens and the flavors meld, with a jammy consistency.

Taste and adjust seasoning or spice level as desired.

Let it cool slightly, then transfer to a jar or airtight container.

Refrigerate until fully chilled before serving.

Servings and timing

This recipe yields about 2 cups.Preparation time: 10 minutesCooking time: 30–40 minutesCooling time: 15–20 minutesTotal time: 55–70 minutes

Variations

Add mango or papaya for a tropical twist.
Use habanero for a spicier version.
Add chopped cilantro for a fresh herbal note.
Include raisins or dates for added sweetness and texture.
Stir in toasted mustard seeds or curry powder for depth.

storage/reheating

Store in an airtight container in the refrigerator for up to 2 weeks.For longer storage, process in sterilized jars using a water bath canning method.Reheat gently on the stovetop or enjoy chilled as a topping or dip.

FAQs

Can I use canned pineapple?
Yes, but drain it well and reduce the sugar slightly.

Is it very spicy?
You control the heat by adjusting the jalapeños or removing the seeds.

How do I use this chutney?
Great with grilled chicken, pork, fish, burgers, cheese platters, or sandwiches.

Can I freeze it?
Yes, let it cool completely and freeze in a sealed container for up to 3 months.

Do I need to can it?
Only if you want to store it for longer than 2 weeks without refrigeration.

Can I make it ahead?
Yes, it actually tastes better after sitting for a day as the flavors deepen.

Can I blend it?
You can blend for a smoother chutney, but chunky texture is traditional.

What vinegar works best?
Apple cider vinegar adds a nice tang, but white or rice vinegar can be used too.

Is it vegan?
Yes, it’s naturally vegan and gluten-free.

What can I serve it with at a party?
Pair with cream cheese and crackers, or spoon over baked brie for a crowd-pleaser.

Conclusion

Spicy Pineapple Jalapeño Chutney is a flavor-packed condiment that brings a sweet-spicy kick to any dish. It’s easy to prepare, endlessly customizable, and makes an unforgettable addition to your pantry or next gathering. Whether served with meats, cheese, or simply as a dip, it’s sure to impress.

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