This Easy Spicy Pineapple Jalapeño Chutney is a tasty blend of sweet and heat! With juicy pineapple and zesty jalapeños, it adds fun and flavor to sandwiches, grilled meats, and snacks.
Making it is a breeze! Just chop, mix, and let the flavors dance together. I love serving it at barbecues—everyone goes back for seconds. Trust me, it’s a crowd-pleaser! 🌶️🍍
Key Ingredients & Substitutions
Pineapple: Fresh pineapple is best for this chutney as it brings brightness and natural sweetness. If fresh isn’t available, canned pineapple can work too—just make sure to drain it well to avoid excess liquid.
Jalapeños: Adjust the heat by using fewer jalapeños or opting for milder peppers like poblano. If you want a spicier kick, you can leave some seeds in or add a dash of your favorite hot sauce.
Red Onion: Red onion adds sweetness and color, but you can substitute with white or yellow onion if preferred. Green onions also work well for a milder flavor.
Brown Sugar: This gives a nice caramel flavor. You can swap it with honey or maple syrup for a different sweetness profile. If you need a low-sugar option, try using a sugar substitute suitable for cooking.
Cilantro: Fresh cilantro adds freshness, but if you’re not a fan, feel free to skip it or replace it with fresh parsley or mint for a different twist.
How Do You Get the Perfect Texture for Chutney?
Getting the right texture for your chutney is key! To ensure a smooth yet chunky mix, chop your ingredients evenly. Here’s how:
- Cook the onions and garlic until soft, which builds a solid base.
- Add pineapple and jalapeños and stir frequently to release pineapple juices. This helps to create that saucy consistency.
- When simmering, keep an eye on the mixture; you want it thick enough to coat the back of a spoon, which usually takes about 15-20 minutes.
- Don’t forget to stir occasionally to prevent sticking and burning.
With these tips, your chutney will have a fantastic balance between texture and flavor! Enjoy making it!
How to Make Easy Spicy Pineapple Jalapeño Chutney
Ingredients You’ll Need:
- 2 cups fresh pineapple, diced
- 2-3 jalapeños, seeded and finely chopped (adjust to heat preference)
- 1/2 cup red onion, finely chopped
- 2 cloves garlic, minced
- 1/4 cup brown sugar (packed)
- 1/4 cup apple cider vinegar
- 1/4 tsp ground cinnamon
- 1/4 tsp ground ginger
- 1/2 tsp mustard seeds (optional)
- 1/4 tsp red chili flakes (optional for extra heat)
- Salt to taste
- 2 tbsp fresh cilantro, chopped
- 1 tbsp olive oil or vegetable oil
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and 30 minutes to cook, plus at least 2 hours for chilling in the fridge. So, overall, you’re looking at about 2 hours and 40 minutes to enjoy your chutney, but don’t worry—most of that time is just waiting for the flavors to meld!
Step-by-Step Instructions:
1. Heating the Oil:
In a medium saucepan, heat the olive oil or vegetable oil over medium heat. If you’re using mustard seeds, add them now and toast them until they start to pop—this will give your chutney a lovely depth of flavor!
2. Sautéing the Aromatics:
Add the finely chopped red onion and minced garlic into the pan. Cook them for about 2-3 minutes until they soften and become fragrant. Keep stirring so they don’t burn!
3. Adding the Pineapple and Jalapeños:
Now, toss in the diced pineapple and chopped jalapeños. Cook this mixture for about 5 minutes, gently stirring as the pineapple releases its delicious juices.
4. Mixing in the Flavors:
Next, add the brown sugar, apple cider vinegar, ground cinnamon, ground ginger, red chili flakes (if you like it spicy), and salt. Stir everything well to combine all those wonderful flavors!
5. Simmering:
Turn the heat down to low and let the mixture simmer for 15-20 minutes. Stir occasionally until it thickens up nicely and most of the liquid evaporates. It should become syrupy but still chunky.
6. Finishing Touches:
Once thickened, remove the chutney from heat and stir in the fresh cilantro. This will add a bright burst of flavor!
7. Cooling and Storing:
Let the chutney cool to room temperature. Then transfer it to a clean jar. You’ll want to refrigerate it for at least 2 hours before serving to really let those flavors meld together.
8. Enjoy!
Your Easy Spicy Pineapple Jalapeño Chutney is ready to brighten up any dish! Use it on grilled meats, cheese platters, or as a zesty sandwich spread. Enjoy your creation!
FAQ for Easy Spicy Pineapple Jalapeño Chutney
Can I Use Canned Pineapple Instead of Fresh?
Yes, you can use canned pineapple if fresh is not available. Just make sure to drain it well to remove excess liquid, which can affect the chutney’s consistency.
How Can I Adjust the Heat Level?
If you prefer a milder chutney, use fewer jalapeños or completely remove the seeds and membranes before chopping them. For an extra kick, keep some seeds in or increase the amount of red chili flakes.
Can I Make This Chutney Ahead of Time?
Absolutely! This chutney tastes even better after it has had time to chill and the flavors meld. You can make it up to two days in advance. Just store it in an airtight container in the fridge.
How Should I Store Leftovers?
Store any leftover chutney in an airtight container in the refrigerator for up to two weeks. It’s great to have on hand for topping grilled meats, sandwiches, or even as a dip!
