Name: Spicy Pineapple Jalapeño Chutney
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Fusion
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

This Spicy Pineapple Jalapeño Chutney is a bold, sweet, and fiery condiment that brings a tropical flair to any dish. I use it as a dip, a topping for grilled meats, or even a marinade for seafood or tofu. Its bright, punchy flavor is a surefire way to liven up any plate.

Spicy Pineapple Jalapeño Chutney

Why You’ll Love This Recipe

I love how this chutney strikes the perfect balance between sweet, tangy, and spicy. The juicy pineapple caramelizes slightly as it cooks, while the jalapeños give it just the right kick. It’s quick to prepare, stores well, and pairs with so many different dishes. Whether I need something to jazz up my cheese board or want to add a spark to my tacos, this chutney delivers.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

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)

directions

I start by prepping all the ingredients: dicing the pineapple, mincing the jalapeños, and chopping the red onion.
In a medium saucepan, I combine all the ingredients—pineapple, jalapeños, red onion, vinegar, brown sugar, spices, and seasoning.
I bring everything to a simmer over medium heat and let it cook for about 15–20 minutes. I stir occasionally until the chutney thickens and the pineapple softens.
After cooking, I taste and adjust the flavors, sometimes adding lime juice for an extra zesty kick.
I let the chutney cool slightly, then transfer it to a clean container and refrigerate it until I’m ready to serve.
I serve it chilled or at room temperature with grilled meats, cheese platters, or tortilla chips.

Servings and timing

This recipe yields about 2 cups of chutney, enough for 6–8 servings depending on how it’s used. It takes about 10 minutes to prep and 20 minutes to cook, making the total time roughly 30 minutes.

Variations

I sometimes use habaneros instead of jalapeños when I want a more intense heat.
For a richer flavor, I’ve swapped brown sugar with honey or maple syrup.
Adding a handful of chopped cilantro at the end gives it a fresh, herbal note.
A pinch of cinnamon or clove can add warmth to the flavor if I’m serving it in cooler months.
For a smoother texture, I blend part of the chutney after cooking.

storage/reheating

I store this chutney in an airtight container in the fridge for up to 1 week. If I need it warm, I reheat it gently on the stove or in the microwave until just heated through. It also freezes well—I divide it into small portions and freeze for up to 3 months.

FAQs

What do I serve Spicy Pineapple Jalapeño Chutney with?

I love pairing it with grilled chicken or fish. It’s also fantastic with cheese platters or as a spread on sandwiches and wraps.

Can I make this chutney ahead of time?

Yes, I often make it a day or two ahead. The flavors deepen as it sits in the fridge, making it even more delicious.

How spicy is this chutney?

The heat depends on the jalapeños and how many I use. I usually start with two and add a third if I want more spice. Removing the seeds helps keep it milder.

Can I use canned pineapple?

I prefer fresh pineapple for the best flavor and texture, but in a pinch, canned pineapple chunks (in juice, not syrup) can work. I just drain them well before using.

Is this chutney suitable for canning?

It can be canned using proper water bath canning methods. I make sure to follow safety guidelines for preserving acidic foods if I plan to can it.

Conclusion

This Spicy Pineapple Jalapeño Chutney is a fiery, sweet, and versatile addition to my condiment lineup. Whether I’m entertaining guests or just looking to elevate a weeknight meal, it’s always a hit. With just the right balance of heat and sweetness, I find myself reaching for it again and again.