Description
This Spicy Pineapple Jalapeño Chutney is a vibrant and tangy condiment combining the sweetness of fresh pineapple with the heat of jalapeños, balanced by aromatic spices and a touch of brown sugar. Perfect as an accompaniment to grilled meats, cheese platters, or as a zesty dip for tortilla chips, this chutney is easy to prepare on the stovetop in just 35 minutes.
Ingredients
Scale
Chutney Ingredients
- 1 medium fresh pineapple, peeled, cored, and diced
- 2-3 fresh jalapeños, seeded and minced (adjust for heat preference)
- 1 small red onion, finely chopped
- 1/4 cup apple cider vinegar
- 1/4 cup brown sugar
- 1 teaspoon ground ginger
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Optional: 1 tablespoon lime juice (for extra tanginess)
Instructions
- Prepare the Ingredients: Start by peeling and dicing the pineapple into small chunks, mincing the jalapeños after removing seeds to control heat, and finely chopping the red onion to ensure all ingredients are ready for cooking.
- Combine Ingredients: In a medium saucepan, add the diced pineapple, minced jalapeños, chopped red onion, apple cider vinegar, brown sugar, ground ginger, ground cumin, salt, and black pepper. Stir well to combine all the ingredients.
- Cook the Chutney: Place the saucepan over medium heat and bring the mixture to a gentle simmer. Cook uncovered for about 15-20 minutes, stirring occasionally to prevent sticking, until the pineapple softens and the chutney thickens to your desired consistency.
- Adjust Flavor: Taste the chutney and adjust seasoning as needed. If you prefer extra tanginess, stir in 1 tablespoon of lime juice and mix thoroughly.
- Cool and Serve: Remove the chutney from heat and allow it to cool slightly. Transfer to a clean jar or airtight container and refrigerate until ready to serve, allowing flavors to meld further.
- Enjoy: Serve this Spicy Pineapple Jalapeño Chutney alongside grilled meats, cheese boards, or as a vibrant dipping sauce for tortilla chips to enhance your dishes with sweet heat and spice.
Notes
- Adjust jalapeño quantity to suit your preferred spice level.
- Use fresh pineapple for best flavor; canned pineapple will add extra liquid and may alter texture.
- Brown sugar balances the heat and acidity—feel free to reduce if you prefer less sweetness.
- Store chutney refrigerated in a sealed container for up to 2 weeks.
- This chutney also works well as a topping for sandwiches and burgers.
