This Easy Spicy Pineapple Jalapeño Chutney is a zesty mix of sweet pineapple and spicy jalapeños. It adds a tasty kick to any meal and is super simple to whip up!
I love making this chutney to spice up sandwiches or grilled meats. Plus, it’s fun to see friends’ surprised faces when they try it—it’s a delicious twist they didn’t see coming! 🌶️🍍
Key Ingredients & Substitutions
Fresh Pineapple: Using ripe pineapple adds natural sweetness to the chutney. If fresh pineapple isn’t available, you can use canned pineapple, but drain it well. I find fresh has a better flavor and texture!
Jalapeño Peppers: These add a spicy kick! For less heat, remove the seeds. If jalapeños aren’t your thing, try using bell peppers or even habaneros for a different taste with varying heat levels.
Brown Sugar: Brown sugar gives a nice caramel flavor. You can substitute it with coconut sugar or even honey for a different taste. Just adjust the amount depending on how sweet you like your chutney.
Apple Cider Vinegar: This adds a tangy flavor. If you need a substitution, white vinegar or lime juice can work in a pinch. Just be careful with the amounts since they are more acidic than apple cider vinegar.
Cilantro: Fresh cilantro brightens up the chutney. If you’re not a fan, parsley or even mint can add an interesting twist!
How Do You Make the Pineapple Jalapeño Chutney Thick and Jammy?
To achieve that perfect jam-like consistency, you need to simmer the mixture long enough for the liquid to evaporate. Here are some tips to help you succeed:
- Start with a medium heat to bring your mixture to a boil quickly.
- Reduce to low heat once boiling, and simmer uncovered. This allows moisture to escape.
- Stir occasionally to prevent sticking, but keep it simmering steadily for about 25-30 minutes.
- Watch for the chutney to thicken and stick to the back of a spoon as a sign it’s ready!
Let the chutney cool before storing, as it thickens more when cooled. Enjoy your cooking adventure!
How to Make Easy Spicy Pineapple Jalapeño Chutney
Ingredients You’ll Need:
- 2 cups fresh pineapple, finely chopped
- 2 jalapeño peppers, thinly sliced (remove seeds for less heat)
- 1/2 cup brown sugar
- 1/4 cup apple cider vinegar
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp grated fresh ginger
- 1/2 tsp mustard seeds
- 1/4 tsp red chili flakes (adjust to taste)
- 1/4 cup fresh cilantro, chopped
- 1/4 tsp salt
- 1 tbsp vegetable or olive oil
How Much Time Will You Need?
This chutney takes about 10 minutes for prep and another 30 minutes for cooking. So, expect to spend around 40 minutes total—from chopping your ingredients to enjoying this delicious dip on your favorite dishes!
Step-by-Step Instructions:
1. Start with the Mustard Seeds:
In a medium saucepan, heat the vegetable or olive oil over medium heat. Add the mustard seeds and let them cook until they start to pop—this should take about 30 seconds. It will smell nice and nutty!
2. Sauté Your Aromatics:
Next, toss in the finely chopped onion, minced garlic, and grated ginger. Sauté everything together until the onions are soft and translucent, which usually takes about 3-4 minutes. This step brings great flavor!
3. Combine All the Yum:
Now it’s time to stir in the main attractions! Add the chopped pineapple, sliced jalapeños, brown sugar, apple cider vinegar, red chili flakes, and salt. Mix it all together well!
4. Simmer Until Thick:
Bring your mixture to a gentle boil, then reduce the heat to low. Let it simmer uncovered, stirring occasionally. You want this to cook for about 25-30 minutes. During this time, it will thicken up and become jammy—so don’t rush!
5. Cool and Add Fresh Cilantro:
Once thickened, take the saucepan off the heat. Stir in the chopped fresh cilantro for a burst of color and flavor. Let the chutney cool to room temperature; it’ll be even more delicious once cooled.
6. Store Your Chutney:
Transfer your chutney to a clean glass jar and seal it. Pop it in the fridge where it will stay fresh for up to 2 weeks. Enjoy it on everything from grilled meats to sandwiches, or even with cheese platters for a delightful twist!
Dig in and savor that spicy-sweet goodness! Enjoy! 🍍🌶️
Frequently Asked Questions (FAQ)
Can I Use Canned Pineapple Instead of Fresh?
Absolutely! Canned pineapple works in a pinch. Just make sure to drain it well before chopping to avoid excess liquid in your chutney. Fresh is always best for flavor, but canned can be a convenient alternative!
What If I Want to Reduce the Heat Level?
If you’re looking for a milder chutney, simply remove the seeds and membranes from the jalapeño before slicing. You can also reduce the number of jalapeños used or substitute them with a milder pepper, like a bell pepper.
Can I Make This Chutney Vegan?
This recipe is already vegan since it doesn’t contain any animal products! Just ensure that any sugar you use is vegan-friendly, as some sugars can be processed with bone char.
How Should I Store Leftovers?
Store any leftover chutney in an airtight container in the refrigerator. It should stay fresh for up to 2 weeks. To enjoy it, just give it a stir before serving!
