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Packed with sweet flavor and just enough heat, this punchy pineapple jalapeño chutney is my shortcut to making grilled food, snack platters, or plain sandwiches taste way more exciting. I keep a jar stashed in my fridge all summer since the combo of juicy pineapple and kicky jalapeños is always a hit, especially when people beg for leftovers after barbecues.
The first time I threw this together for a backyard grill night, it vanished before I could grab seconds. Now I always double it up just so nobody gets left out.
Irresistible Ingredients
- Lime juice (totally optional, use for extra zing): When my pineapple’s very sweet, I squeeze in a little. Fresh is best if you can get it
- Black pepper: Adds gentle heat that doesn’t drown out the fruit
- Salt: Pulls everything together in the end
- Ground cumin: Adds earthiness and some complexity
- Ground ginger: Gives the chutney a little zip and warmth
- Brown sugar: Balances the fire and adds subtle caramel flavor. Dark brown makes it look extra rich
- Apple cider vinegar: Brings a tang that keeps everything balanced. Go for unfiltered if you want a bolder taste
- Red onion, chopped fine: Lends crunch and a little tang. Go for a small one with smooth skin
- Fresh jalapeños, minced and seeded: Brings the fire! Use shiny, firm peppers and use more or less depending on your mood
- Pineapple, diced fresh: Makes it sweet and juicy. Pick a pineapple that’s heavy and smells sweet underneath
Easy-To-Follow Steps
- Cool and Stash:
- After you turn off the heat, let your chutney cool a bit. Spoon it into a clean jar. Pop it in the fridge for a few hours (longer is better) so the flavors become friends
- Taste and Adjust:
- Give the chutney a try and tweak as you go. Squeeze in some lime juice for tang if you like, or add a bit more salt or pepper
- Simmer and Cook Down:
- Turn the heat to medium, bring everything to a gentle bubble, and let it simmer for about 15 to 20 minutes. Stir now and then. Once the pineapple softens up and things have thickened a little, you’re good. Smash some pineapple with your spoon if you want it more jammy
- Combine Everything:
- Throw diced pineapple, minced jalapeños, chopped onion, brown sugar, apple cider vinegar, ground ginger, cumin, salt, and pepper all into a saucepan. Mix it all together so it looks even
- Get Your Produce Ready:
- Chop your pineapple into small pieces for the best texture. Do the same for onion and mince up the jalapeños minus the seeds. Cutting everything evenly really pays off
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I’m always blown away by how the brown sugar melts and sticks to the pineapple as it cooks. I think about all those Fourth of July parties when we’d grab spoons for just one more scoop straight from the jar.
Keep It Fresh
Put your chutney in a sealed jar or tight container and keep it cold in the fridge. Waiting till the next day only makes the flavors better. If freezing, don’t fill the container to the top—chutney gets bigger as it freezes
Swap It Up
Try mango or peaches instead of some of the pineapple for something different. Want less heat? Use poblano peppers instead of jalapeño. Out of apple cider vinegar? Lemon juice or red wine vinegar will work great too
Serve It Up
Tastes amazing spooned over tacos, grilled salmon, pork, or chicken. Brightens up a curry or a platter with sharp cheeses or tangy goat cheese.
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A Bit of History
Chutneys have long been favorites in South Asian cooking for tying together meals with a hit of sweet, salty, spicy, and sour. This pineapple jalapeño combo puts a laid-back spin on the classic, perfect for cookouts or sharing at summer gatherings, and it’s inspired by the flavors of Indian condiments
Frequently Asked Questions
- → How spicy does it turn out?
It's as fiery as you want. Less heat if you toss the seeds or go easy on the peppers. Crank it up by keeping seeds in or using more jalapeños.
- → Is canned pineapple okay to use?
Totally. Fresh is best for texture, but if canned is all you have, just drain it good and it'll still work.
- → What's the best way to eat it?
Dollop it on grilled meats, pile it on cheese boards or sandwiches, or spoon onto roasted veggies for a burst of flavor.
- → How long will it stay fresh?
Pop it in a tight jar in your fridge and it'll last around 2 weeks. Tastes even better after chilling.
- → Can the sweetness be changed?
Definitely. Add more or less brown sugar, depending on your pineapple and how sweet you want it.