Spicy Pineapple Jalapeño Chutney

This spicy pineapple jalapeño chutney is my go to condiment for summer cookouts and weeknight tacos It combines sweet juicy pineapple with a spicy kick and savory undertones making it utterly addictive on everything from grilled meats to cheese boards

I first made this to liven up a plain chicken dinner and my guests ended up eating it by the spoonful straight out of the jar

Ingredients

• Pineapple: diced fresh pineapple delivers sweetness and bright tropical notes Choose a ripe fruit with no green spots
• Jalapeños: bring controlled heat and a grassy bite For bolder flavor use more or leave some seeds in
• Red onion: offers mild sweetness and color Pick a small firm one for best results
• Apple cider vinegar: adds tang and depth Choose a cloudy raw variety if possible
• Brown sugar: balances the heat and acidity giving the chutney a glossy finish Use fresh soft sugar for best dissolving
• Ground ginger: adds warmth and subtle spice which pairs beautifully with pineapple
• Ground cumin: gives earthy undertones that make the flavors pop
• Salt: essential for bringing all flavors together Use fine sea salt for accurate measuring
• Black pepper: just a touch delivers a delicate bite Grind it fresh for even bolder aroma
• Lime juice: optional but adds zing and brightness If your pineapple is extra sweet add a squeeze

Step by Step Instructions

Prep the Produce:

Peel and core your pineapple then dice into small even pieces for best texture Remove seeds from jalapeños mince them finely then chop the onion Go for uniform cuts so everything cooks evenly

Mix Ingredients:

Add your diced pineapple minced jalapeños chopped red onion apple cider vinegar brown sugar ground ginger ground cumin salt and black pepper to a medium saucepan Stir well to blend all components

Simmer the Mixture:

Set the pan over medium heat and bring everything to a gentle simmer Stir every few minutes while it cooks for about fifteen to twenty minutes Wait until the pineapple softens and the liquid reduces to create a glossy thickened chutney

Taste and Adjust:

Spoon up a small taste Decide if you want more tang then add the optional lime juice Adjust seasoning as needed a pinch more salt or a tiny bit more sugar if your pineapple is very tart

Cool and Store:

Take the chutney off the heat Let it cool for ten minutes then spoon into a clean glass jar or lidded container Refrigerate to let the flavors meld before serving

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You Must Know

• Naturally gluten free and vegan friendly
• Perfect meal prep condiment since it tastes better after a day in the fridge
• Pairs well with anything from grilled shrimp to sandwiches to cheese trays
• Cumin is my secret ingredient here It gives complexity without overpowering sweetness Once at a family barbecue someone asked for the recipe and was shocked that earthy cumin was behind the addictive flavor

Always store your chutney in a clean airtight container in the refrigerator It will stay fresh for up to one week The flavors get even bolder after a night in the fridge If making in advance give the chutney a good stir before serving

Ingredient Substitutions

No fresh pineapple no problem Swapped canned drained pineapple works in a pinch though it will be a bit sweeter and softer

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Try mild serrano peppers in place of jalapeños for a similar heat profile

White onion can be used instead of red for a sharper bite

If you run out of brown sugar coconut sugar will bring similar caramel notes

Serving Suggestions

I love this spooned onto fish tacos over grilled pork or as a tangy topping for chicken sandwiches It is also a crowd pleaser with sharp cheese and savory crackers For a party appetizer try swirling a spoonful into cream cheese as a dip

Cultural Context

Fruit chutneys have roots in South Asian and Caribbean cuisines where preserving fruit with spices and vinegar is tradition This version blends those cultural influences into a bright versatile condiment great for summer and fall meals

Frequently Asked Questions

→ How spicy is the chutney?

The heat level depends on how many jalapeños you use and whether you include seeds. Adjust to your preference for a milder or bolder result.

→ Can I use canned pineapple instead of fresh?

Canned pineapple can be used in a pinch, but fresh offers a more vibrant flavor and texture in the chutney.

→ How long does the chutney keep in the refrigerator?

Store in an airtight container and it will last up to one week, maintaining its brightness and flavor.

→ What dishes pair well with this chutney?

Try it with grilled chicken, pork, roasted vegetables, or as a topping for sandwiches and cheese boards.

→ Can I freeze leftover chutney?

Yes, portion the cooled chutney into freezer-safe containers. Thaw in the refrigerator before using for best consistency.