Spicy Pineapple Jalapeño Chutney – Sweet, Tangy & Fiery Flavor Explosion
This Spicy Pineapple Jalapeño Chutney is a vibrant blend of tropical sweetness and bold heat. Juicy pineapple chunks meet spicy jalapeños, aromatic spices, and a splash of vinegar to create a chutney that’s perfect for grilled meats, tacos, cheese boards, or even as a zesty sandwich spread. It’s easy to make, stores beautifully, and adds a gourmet twist to everyday meals. One spoonful and you’ll be hooked on the sweet-heat magic!
Equipment
- Medium saucepan
- Cutting board & sharp knife
- Measuring cups & spoons
- Wooden spoon or silicone spatula
- Citrus juicer (optional)
- Airtight jars or containers
Ingredients
Base Chutney:
- 3 cups fresh pineapple, diced (or canned in juice, drained)
- 2–3 jalapeños, finely minced (seeds removed for less heat)
- 1 small red onion, finely diced
- ½ cup apple cider vinegar
- ½ cup light brown sugar, packed
- ½ tsp ground ginger
- ½ tsp ground cumin
- ½ tsp salt (or to taste)
Optional Finish:
- Juice and zest of 1 lime
Instructions
- Prep Ingredients: Dice pineapple into small, even pieces. Mince jalapeños and onion.
- Sauté Aromatics: In a medium saucepan over medium heat, sauté onion in a splash of oil until softened (2–3 minutes).
- Combine & Simmer: Add pineapple, jalapeños, vinegar, sugar, ginger, cumin, and salt. Stir well.
- Cook Down: Bring to a boil, then reduce heat to low. Simmer uncovered, stirring occasionally, until thickened and jammy — about 20–25 minutes.
- Taste & Adjust: Add lime juice/zest if desired. Adjust seasoning with more sugar, vinegar, or salt to balance flavors.
- Cool & Store: Let cool slightly before transferring to jars. Refrigerate up to 2 weeks or freeze for up to 3 months.
Notes
- Bold Tip: Taste as you go — chutney evolves while cooking, and adjusting early ensures balance.
- For extra heat, leave jalapeño seeds in or add a pinch of chili flakes.
- For a smoother texture, mash lightly with a fork before cooling.
- Works beautifully as a glaze for grilled meats or stirred into rice bowls.
- Can be canned for long-term storage using safe water-bath canning methods.