There’s just something magical about the combo of sweet and spicy. When juicy chunks of pineapple meet fiery jalapeños and simmer with just the right spices, you get a chutney that’s absolutely irresistible. This Spicy Pineapple Jalapeño Chutney is perfect for grilling season, but honestly? I put it on everything from tacos to cheese boards to simple roasted veggies. It’s a flavor bomb you’ll want to keep in your fridge all year long.
Whether you’re new to making chutneys or a seasoned pro, this recipe is super simple and totally customizable. It’s the kind of thing that impresses guests and makes your meals pop, yet it comes together with pantry basics and a few fresh ingredients.
Ingredients:
- 2 cups fresh pineapple, diced small
- 1 jalapeño pepper, finely chopped (seeds removed for less heat)
- 1/2 small red onion, finely chopped
- 1/4 cup apple cider vinegar
- 1/4 cup light brown sugar
- 1 tablespoon grated fresh ginger
- 2 garlic cloves, minced
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 tablespoon chopped cilantro (optional, for garnish)
Serving Size: Makes about 1 1/2 cups
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Instructions:
- In a medium saucepan, combine the pineapple, jalapeño, red onion, and garlic. Add in the vinegar, brown sugar, ginger, and all the spices.
- Bring the mixture to a boil over medium-high heat, then reduce the heat to low and simmer uncovered for about 20–25 minutes. Stir occasionally until the chutney thickens and the pineapple breaks down a bit.
- Once it reaches your desired consistency, remove from heat and let it cool slightly.
- Taste and adjust seasoning if needed. You can stir in fresh cilantro at this point for a burst of freshness.
- Store in a jar or airtight container in the fridge for up to 2 weeks.
Tips for Making the Perfect Pineapple Jalapeño Chutney:
- Choose ripe pineapple. It should be fragrant and slightly soft to the touch. Underripe pineapple won’t break down as easily or taste as sweet.
- Control the heat. If you’re nervous about spice, start with half a jalapeño and taste as you go. Want more kick? Leave the seeds in or add a pinch of red pepper flakes.
- Don’t skip the vinegar. The acid balances the sweetness and helps the chutney keep longer.
- Let it rest. The flavor gets better after a day in the fridge, once everything has had time to meld together.
Variations You Can Try:
- Add mango. Swap out half the pineapple for diced mango for a tropical twist.
- Use chili flakes instead of fresh jalapeño. This gives a different type of heat that’s more uniform throughout.
- Spiced up version. Add a dash of smoked paprika or chipotle powder for a deeper, smokier flavor.
- Make it savory. Toss in a few tablespoons of chopped tomatoes for a slightly more robust base.
- Go sugar-free. If you’re cutting back on sugar, use a few tablespoons of pineapple juice concentrate or monk fruit sweetener instead of brown sugar.
Related post: Homemade Salsa Verde: A Zesty, Easy Recipe You’ll Love!
FAQs About Pineapple Jalapeño Chutney
How spicy is this chutney?
That depends on your jalapeño and whether you leave in the seeds. Removing the seeds and using just one pepper gives a mild kick. Want it hotter? Add more.
Can I use canned pineapple?
Fresh pineapple is best, but canned works in a pinch. Just make sure to use pineapple in juice, not syrup, and drain it well before using.
How long does it last in the fridge?
Stored in an airtight container, it keeps for about two weeks. You can also freeze it for up to 3 months.
Can I can this chutney for longer storage?
This recipe hasn’t been tested for safe water bath canning, so it’s best to enjoy it fresh or freeze portions for later.
What goes well with pineapple jalapeño chutney?
Grilled chicken, pork chops, fish tacos, burgers, cheese boards, roasted vegetables, or even as a spread on sandwiches and wraps.