Description

This Spicy Pineapple Jalapeño Chutney is a vibrant and flavorful condiment that combines the sweetness of fresh pineapple with the heat of jalapeños and the aromatic spices of ginger and cumin. Perfectly balanced with tangy apple cider vinegar and a touch of brown sugar, this chutney adds a zesty punch to grilled meats, cheese, or tortilla chips. Easy to prepare on the stovetop, it’s a versatile addition to any meal or snack.

Ingredients

Scale

Main Ingredients

1 medium fresh pineapple, peeled, cored, and diced
2-3 fresh jalapeños, seeded and minced (adjust for heat preference)
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)

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Instructions

Prepare the Ingredients: Start by peeling and dicing the pineapple, mincing the jalapeños, and finely chopping the red onion to ensure all fresh flavors are ready for cooking.
Combine Ingredients: In a medium saucepan, mix the diced pineapple, minced jalapeños, chopped red onion, apple cider vinegar, brown sugar, ground ginger, ground cumin, salt, and black pepper thoroughly to blend the spices and sweetness evenly.
Cook the Chutney: Place the saucepan over medium heat and bring the mixture to a gentle simmer. Cook for 15 to 20 minutes, stirring occasionally, until the pineapple softens and the chutney thickens slightly, developing rich, concentrated flavors.
Adjust Flavor: Taste the chutney and add lime juice if you prefer an extra tangy kick; adjust salt or sugar if needed to balance the sweet, spicy, and acidic components perfectly.
Cool and Serve: Remove the saucepan from heat and let the chutney cool to room temperature. Transfer it to a clean jar or container and refrigerate until ready to serve, allowing flavors to meld further.
Enjoy: Serve this Spicy Pineapple Jalapeño Chutney as a delicious accompaniment to grilled meats, a flavorful topping for cheese platters, or a zesty dip alongside tortilla chips for a perfect snack or appetizer.

Notes

Adjust the number of jalapeños or remove seeds to control the heat level to your preference.
The chutney can be stored refrigerated for up to 2 weeks.
Add fresh herbs like cilantro or mint for a fresh herbal twist.
Use fresh pineapple for the best flavor and texture.
Make sure to stir occasionally during cooking to prevent sticking or burning.