Description
This spicy pineapple jalapeño chutney recipe creates the perfect balance of sweet tropical fruit and fiery heat that transforms ordinary meals into extraordinary culinary experiences. The natural sweetness of fresh pineapple combines with bold jalapeños to create a versatile condiment perfect for grilled meats, cheese boards, and gourmet spreads.
Ingredients
- 1 large fresh pineapple (about 3 cups diced), or 3 cups pre-cut fresh pineapple chunks
- 4–6 medium jalapeño peppers, finely diced (adjust quantity based on heat preference)
- 1 medium red onion, finely chopped (about 1 cup)
- 1/2 cup apple cider vinegar
- 1/3 cup brown sugar, packed
- 2 tablespoons fresh lime juice
- 1 tablespoon fresh ginger, minced
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon ground cumin
- 1/4 teaspoon smoked paprika
- 1 tablespoon honey (optional, for extra sweetness)
- 1/4 cup golden raisins (optional, for added texture)
- 1 tablespoon fresh cilantro, chopped (added after cooking)
Instructions
- Prepare Your Ingredients: Core and dice the pineapple into 1/2-inch pieces. Remove seeds from 2-3 jalapeños for moderate heat, or leave seeds for more fire. Finely dice jalapeños and red onion, mince ginger and garlic.
- Sauté the Aromatics: Heat a large, heavy-bottomed saucepan over medium heat. Add diced red onion and cook 3-4 minutes until translucent. Add garlic and ginger, stirring constantly for 30 seconds until fragrant.
- Add the Jalapeños: Incorporate diced jalapeños and cook 2-3 minutes, stirring frequently until peppers soften slightly while retaining texture.
- Combine Wet Ingredients: Pour in apple cider vinegar, add brown sugar, lime juice, salt, cumin, and smoked paprika. Stir well to dissolve sugar completely.
- Add the Pineapple: Fold in diced pineapple, ensuring all pieces are coated with the liquid mixture.
- Simmer and Reduce: Bring to a gentle boil, then reduce heat to medium-low. Simmer 20-25 minutes, stirring occasionally, until liquid reduces by half and mixture thickens to jam-like consistency.
- Final Seasoning: Remove from heat, taste for seasoning. Add honey for extra sweetness or red pepper flakes for more heat. Stir in fresh cilantro if using. Cool completely before storing.
Notes
Heat Level Control: Start with fewer jalapeños and taste as you go. Remove seeds and membranes for milder heat, or include them for extra fire.
Storage: Keeps 2-3 weeks refrigerated in airtight containers. Can be frozen for up to 6 months.
Serving Suggestions: Perfect with grilled chicken, pork, fish, cheese boards, burgers, or as a gourmet spread.
Make-Ahead Tip: Flavors improve after 24 hours – make 1-2 days ahead for best results.
- Prep Time: 10
- Cook Time: 25
- Category: Condiments
- Method: Simmering
- Cuisine: Fusion
Nutrition
- Serving Size: 2 tablespoons
- Calories: 45
- Sugar: 10g
- Sodium: 98mg
- Fat: 0.1g
- Saturated Fat: 0g
- Unsaturated Fat: 0.1g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 0.5g
- Cholesterol: 0mg
Keywords: spicy pineapple jalapeño chutney recipe, pineapple jalapeño relish, sweet and spicy chutney, tropical fruit chutney, fruit chutney with heat, homemade chutney, jalapeño preserves