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This bold and zesty pineapple jalapeño chutney brings a unique combination of sweet heat that upgrades grilled meats cheese boards or even simple sandwiches. The pop of fresh pineapple and the warmth from jalapeño peppers make this a fridge staple in my house especially at summertime barbecues when everyone requests a jar to take home.
When I first made this recipe for a backyard cookout it disappeared before dinner was even served. Now I always make double batches so I can share with friends and family.
Ingredients
- Fresh pineapple diced: This brings the natural sweetness and vibrancy. Look for a pineapple that feels heavy for its size and smells fragrant at the base
- Fresh jalapeños seeded and minced: Adds a spicy edge. Choose firm glossy peppers and adjust quantity to taste
- Red onion finely chopped: Gives the chutney sharpness and crunch. Opt for small onions with tight skins
- Apple cider vinegar: Lends tang and balances sweetness. Use unfiltered for the most flavor
- Brown sugar: Rounds out the heat with caramel undertones. Dark brown sugar gives a richer color
- Ground ginger: Infuses warmth and just a hint of bite
- Ground cumin: Brings earthiness and depth
- Salt: Brings all the flavors together
- Black pepper: Adds subtle heat without overpowering the fruit
- Lime juice optional for extra tang: I use it when the pineapple is very sweet. Try to use fresh squeezed
Step-by-Step Instructions
- Prep the Produce:
- Dice the pineapple into small even pieces for consistent texture. Seed and mince the jalapeños. Finely chop the red onion. Taking a bit of time to make uniform cuts gives the chutney a better consistency
- Combine and Season:
- Place the diced pineapple minced jalapeños chopped red onion apple cider vinegar brown sugar ground ginger ground cumin salt and black pepper into a medium saucepan. Stir well to distribute everything evenly
- Simmer and Thicken:
- Set the saucepan over medium heat and bring to a gentle simmer. Stir occasionally and cook for fifteen to twenty minutes until the pineapple turns tender and the mixture thickens just enough to coat a spoon. Use the back of your spoon to mash some pineapple pieces for a jammy texture if you like
- Taste and Finish:
- Sample the chutney and adjust as needed. For extra tang stir in the lime juice now. Add more salt or black pepper if desired
- Cool and Store:
- Remove from the heat and let the chutney cool slightly before transferring it to a clean jar or container. Chill in the refrigerator for at least a few hours before serving for the flavors to meld
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My favorite part is always how the brown sugar caramelizes around the pineapple as the chutney simmers. Every batch brings back memories of making this for July Fourth celebrations with my family everyone reaching for just one more spoonful right from the jar.
Storage Tips
Store in a sealed jar or airtight container in the refrigerator for optimal freshness. The flavor actually improves after a night in the fridge. If you want to freeze it leave a little space at the top of your container as the chutney will expand
Ingredient Substitutions
Swap mango or peach for part of the pineapple for a new twist. If you need less heat use poblano peppers instead of jalapeño. Red wine vinegar or even lemon juice work if you are out of apple cider vinegar
Serving Suggestions
Pairs beautifully with grilled chicken pork or salmon. Spoon over tacos or serve alongside curries for a sweet spicy pop. I love it as part of a cheese platter especially with sharp cheddar or creamy goat cheese
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Cultural Context
Chutneys have deep roots in South Asian cuisine where they balance meals with sweet sour salty and spicy flavors. This pineapple jalapeño version is a fun fusion perfect for summer cookouts and potlucks inspired by traditional Indian condiments
Recipe FAQs
- → How spicy is this chutney?
The heat level depends on how many jalapeños you use and whether you keep the seeds. Removing seeds or using fewer peppers yields a milder result.
- → Can I use canned pineapple?
Fresh pineapple provides the best texture and flavor, but canned pineapple (drained) can be substituted in a pinch.
- → How should I serve it?
Pair with grilled meats, curries, cheese platters, sandwiches, or as a vibrant topping for roasted vegetables.
- → How long does it keep?
Stored in a clean, airtight jar and refrigerated, the chutney will keep for up to 2 weeks. Flavors deepen after chilling.
- → Can I adjust the sweetness?
Absolutely. Reduce or increase the amount of brown sugar based on your taste and the natural sweetness of your pineapple.