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Spicy Pineapple Jalapeño Chutney

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A vibrant chutney that balances sweet pineapple with a fiery jalapeño kick and warm spices—perfect for jazzing up everything from grilled meats to cheese boards.

Ingredients

  • 1 medium fresh pineapple, peeled, cored, and diced
  • 2–3 fresh jalapeños, seeded and minced (adjust based on desired spice level)
  • 1 small red onion, finely chopped
  • ¼ cup apple cider vinegar
  • ¼ cup brown sugar
  • 1 tsp ground ginger
  • 1 tsp ground cumin
  • ½ tsp salt
  • ¼ tsp black pepper
  • Optional: 1 Tbsp lime juice for extra tanginess

Instructions

  1. Prepare the ingredients: Peel and dice the pineapple, mince the jalapeños, and finely chop the red onion.
  2. Combine all ingredients (pineapple, jalapeños, onion, vinegar, brown sugar, ginger, cumin, salt, and pepper) in a medium saucepan.
  3. Simmer: Bring the mixture to a simmer over medium heat, then lower to medium-low. Cook for 15–20 minutes, stirring occasionally until the pineapple softens and the chutney thickens.
  4. Adjust & finish: Taste and add lime juice for extra tang, if desired.
  5. Cool: Let the chutney cool slightly before transferring to a clean jar.

Notes

  • This chutney stores well in an airtight jar in the fridge for up to 2 weeks.
  • For longer storage, it can be frozen for up to 3 months.
  • Reheat gently or enjoy it cool.
  • The chutney can be made ahead for flavors to meld, ideally a day in advance.
  • If canned, ensure to follow safe canning practices for preservation.

Nutrition

Find it online: https://lauracooks.com/spicy-pineapple-jalapeno-chutney/