Why You’ll Love This Recipe
This chutney brings together the best of both worlds—sweet and spicy flavors in a smooth, tangy mix. It can be used in many different ways: as a dip, topping, or even a marinade. The beauty of this recipe is in its simplicity—it’s quick to prepare, requiring only about 30 minutes from start to finish, making it perfect for busy days or last-minute gatherings.
Ingredients
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1 medium fresh pineapple, peeled, cored, and diced
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2-3 fresh jalapeños, seeded and minced (adjust for heat preference)
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1 small red onion, finely chopped
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1/4 cup apple cider vinegar
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1/4 cup brown sugar
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1 teaspoon ground ginger
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1 teaspoon ground cumin
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1/2 teaspoon salt
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1/4 teaspoon black pepper
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Optional: 1 tablespoon lime juice (for extra tanginess)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
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Prepare the Ingredients: Peel and dice the pineapple, mince the jalapeños, and chop the red onion.
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Combine Ingredients: In a medium saucepan, combine the diced pineapple, minced jalapeños, chopped red onion, apple cider vinegar, brown sugar, ground ginger, ground cumin, salt, and black pepper.
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Cook the Chutney: Bring the mixture to a simmer over medium heat. Cook for about 15-20 minutes, stirring occasionally, until the pineapple softens and the chutney thickens slightly.
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Adjust Flavor: Taste the chutney and adjust the seasoning if necessary, adding lime juice for extra tanginess if desired.
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Cool and Serve: Remove from heat and let the chutney cool slightly. Transfer it to a clean jar or container and refrigerate until ready to use.
Servings and timing
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Servings: 4
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Prep time: 30 minutes
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Cooking time: 40 minutes
Variations
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Different Fruits: Swap out pineapple for other fruits like mango or peach for a unique twist.
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Add Herbs: Fresh cilantro or mint can be added for extra freshness.
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Lower Sugar: Use less brown sugar or a sugar substitute for a healthier version.
Storage/Reheating
This chutney can be stored in an airtight container in the refrigerator for up to two weeks. If you want to make it ahead, it also freezes well for up to three months. When reheating, you can warm it gently on the stove or in the microwave.
FAQs
1. How long can I store leftovers?
You can store this chutney in an airtight container in the refrigerator for up to two weeks.
2. Can I freeze the chutney?
Yes, this chutney can be frozen for up to three months. Be sure to thaw it in the refrigerator before use.
3. Can I use a different sugar?
Yes, you can substitute brown sugar with white sugar or coconut sugar, depending on your preference.
4. How can I make the chutney spicier?
To add more heat, simply increase the number of jalapeños or add a pinch of cayenne pepper.
5. How do I know when the chutney is done?
The chutney is ready when the pineapple has softened, and the mixture has thickened.
6. Can I add more sweetness?
If you prefer a sweeter chutney, feel free to add extra brown sugar according to your taste.
7. What other vegetables can I add to this chutney?
Diced bell peppers or carrots can be added for more texture and flavor.
8. What should I serve with this chutney?
It pairs wonderfully with grilled meats, fish, or even as a topping for tacos or sandwiches.
9. How can I make this chutney tangier?
To increase the tanginess, add more apple cider vinegar or a splash of lime juice.
10. Can I use canned pineapple for this recipe?
Yes, you can use canned pineapple, but make sure to drain it well to avoid excess liquid.
Conclusion
This Spicy Pineapple Jalapeño Chutney is a must-try for anyone who enjoys bold, vibrant flavors. Its sweet and spicy combination makes it incredibly versatile, complementing a wide range of dishes. Whether you’re using it as a dip, a topping for meats, or even as a marinade, this chutney is sure to elevate your meals. Try it out today and enjoy the burst of flavor it brings!
Spicy Pineapple Jalapeño Chutney
This Spicy Pineapple Jalapeño Chutney is the perfect combination of sweet, spicy, and tangy. Made with fresh pineapple, jalapeños, and spices, it’s a versatile condiment great for dipping, topping grilled meats, or adding to sandwiches. Quick and easy, this chutney will add a vibrant flavor to your meals!
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Total Time: 70 minutes
- Yield: 4 servings
- Category: Condiments
- Method: Stove-top
- Cuisine: Fusion/Global
- Diet: Vegan
Ingredients
- 1 medium fresh pineapple, peeled, cored, and diced
- 2–3 fresh jalapeños, seeded and minced
- 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: Peel and dice the pineapple, mince the jalapeños, and chop the red onion.
- Combine the ingredients: In a medium saucepan, combine the diced pineapple, minced jalapeños, chopped onion, apple cider vinegar, brown sugar, ground ginger, ground cumin, salt, and black pepper.
- Cook the chutney: Bring the mixture to a simmer over medium heat. Cook for about 15-20 minutes, stirring occasionally, until the pineapple is soft and the chutney thickens slightly.
- Adjust flavor: Taste and adjust seasoning. Add lime juice for extra tanginess if desired.
- Cool and serve: Remove from heat, let it cool slightly, and transfer to a clean jar or container. Refrigerate until ready to use.
Notes
- For a milder chutney, remove the seeds from the jalapeños or use fewer jalapeños.
- Store in an airtight container in the fridge for up to 2 weeks.
- The chutney can be frozen for up to 3 months. Thaw before using.
