Spicy Pineapple Jalapeño Chutney

This spicy pineapple jalapeño chutney transforms humble ingredients into a vibrant condiment that brightens everything from grilled meats to cheese boards. The sweet-heat balance makes it incredibly versatile while the quick cooking time delivers complex flavor without complicated techniques.

I created this recipe after a farmers market haul left me with an abundance of pineapples and jalapeños. What started as a way to preserve summer bounty quickly became my secret weapon for elevating weeknight dinners and impressing guests at gatherings.

Ingredients

• Fresh pineapple: Provides natural sweetness and tropical flavor while its enzymes help tenderize meats when used as a marinade
• Jalapeños: Add adjustable heat, look for firm peppers with glossy skin for best flavor
• Red onion: Contributes savory depth and beautiful color contrast, choose smaller onions for milder flavor
• Apple cider vinegar: Creates tang and helps preserve the chutney, opt for raw unfiltered for added health benefits
• Brown sugar: Balances heat and acidity while helping create the perfect jammy consistency
• Ground ginger: Adds warmth without overwhelming, use fresh grated ginger for more intense flavor
• Ground cumin: Provides earthy undertones that complement the sweetness of pineapple
• Lime juice: Brightens all flavors and adds complexity, fresh squeezed makes a noticeable difference

How To Make Spicy Pineapple Jalapeño Chutney

Prep the produce:

Carefully remove the pineapple skin with a sharp knife then cut out the core and dice into small uniform pieces, about 1 cm cubes. For jalapeños, wear gloves if sensitive to capsaicin, remove seeds and white membrane for less heat, then mince finely. Dice red onion into small pieces similar in size to the jalapeños for even cooking.

Combine ingredients:

Add all ingredients except optional lime juice to a medium saucepan. The mixture will seem quite chunky at first but will break down during cooking. Stir well to distribute spices evenly throughout the mixture, ensuring the brown sugar dissolves completely.

Simmer to perfection:

Place saucepan over medium heat and bring to a gentle simmer, not a rolling boil. Reduce heat if bubbling too vigorously. Allow mixture to cook for 15 to 20 minutes, stirring occasionally to prevent sticking. The pineapple will soften and release juices while the mixture gradually thickens to a jamlike consistency.

Adjust seasoning:

Taste carefully after cooking and adjust if needed. For more sweetness, add a spoonful of brown sugar; for more heat, add a pinch of red pepper flakes. If using, add fresh lime juice now while the mixture is still warm to help it incorporate fully.

Cool and store:

Remove from heat and let cool in the pan for about 10 minutes. The chutney will continue to thicken as it cools. Transfer to clean glass jars or containers, leaving slight headspace at the top. Allow to cool completely before refrigerating.

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The jalapeños are truly the star of this recipe. I learned from my grandmother that keeping some seeds adds pleasant heat without overwhelming the natural sweetness of the pineapple. When I serve this at gatherings, people always ask for the recipe especially after trying it with grilled chicken or fish.

Serving Suggestions

This vibrant chutney pairs beautifully with a variety of dishes across different cuisines. Serve alongside grilled meats, especially chicken, pork, or fish where the acidity cuts through richness perfectly. It makes an excellent addition to cheese boards, particularly with aged cheddar or creamy brie. For a quick appetizer, spoon over cream cheese and serve with crackers. The chutney also works wonderfully as a sandwich spread, mixed into rice dishes, or served with traditional Indian curries.

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Heat Level Adjustments

The beauty of this recipe lies in its adaptability to your heat preference. For a milder version, remove all seeds and white membranes from the jalapeños and use just two peppers. For medium heat, leave some seeds in, but still use only two jalapeños. Spice lovers can add an extra jalapeño or even substitute one jalapeño for a hotter variety like serrano or habanero. Remember that the heat will intensify slightly over the first 24 hours of storage, so if making for the first time err on the side of caution.

Make Ahead and Storage Tips

This chutney actually improves with time, making it perfect for advance preparation. After cooling completely, transfer to airtight glass containers and refrigerate for up to two weeks. The flavors will meld and deepen overnight, so consider making it a day before serving. For longer storage, freeze portions in small containers or ice cube trays for up to three months. Thaw overnight in the refrigerator before using. The texture may change slightly after freezing, but the flavor remains excellent.

Ingredient Substitutions

While fresh pineapple provides the best flavor, canned pineapple chunks in juice (not syrup) can work in a pinch. Simply drain well and reduce cooking time by about 5 minutes. Red bell pepper can replace some jalapeño for color without heat. Honey or maple syrup can substitute for brown sugar, though each will add its own distinctive flavor. White onion works instead of red, though you lose some color contrast. Ground ginger can be replaced with fresh grated ginger for brighter flavor; use 1 tablespoon fresh for every teaspoon dried.

Frequently Asked Questions

→ What dishes pair well with this chutney?

This chutney pairs excellently with grilled meats, cheese platters, roasted vegetables, or as a spread on sandwiches and wraps.

→ How can I adjust the level of spiciness?

You can reduce or increase the amount of jalapeños as desired. Removing the seeds will also reduce the heat level.

→ How should I store this chutney?

Store the chutney in a clean, airtight jar in the refrigerator. It stays fresh for up to 2 weeks.

→ Can I use canned pineapple instead of fresh?

Yes, canned pineapple can be used in place of fresh. However, fresh pineapple adds a more vibrant flavor.

→ Is this recipe suitable for vegans and vegetarians?

Yes, this chutney is completely vegan, vegetarian, gluten-free, and dairy-free.

→ Can I make this chutney ahead of time?

Yes, this chutney can be prepared in advance. In fact, the flavors develop and intensify after a day or two in the refrigerator.