I just tried a recipe for Spicy Pineapple Jalapeño Chutney bursting with vibrant flavors from fresh pineapple, red onion, and fiery jalapeño peppers. The mix of grated ginger, lime juice, and apple cider vinegar creates a delightful twist reminiscent of a Jalapeño Pineapple Dip that will spark your curiosity for more.

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I’ve been experimenting in the kitchen and came up with this spicy pineapple jalapeño chutney that really surprises me every time I make it. I mix 2 cups of chopped fresh pineapple with 3 jalapeño peppers that I seed and dice, plus a small red onion and 2 garlic cloves for an added punch.

I throw in a tablespoon of grated ginger, then blend in 1/2 cup apple cider vinegar and 1/2 cup brown sugar to create an intriguing balance of tart and sweet. A pinch of salt and 2 tablespoons of fresh lime juice bring everything together in a way that really excites the taste buds.

Its versatility is amazing whether you use it as a condiment for BBQ or as a dip for your next gathering. I havent always gotten it perfect but each try just makes me more curious to tweak and improve my version even more.

Why I Like this Recipe

I really love this recipe for a few different reasons. First, I love how the sweet pineapple mixes with the spicy kick of the jalapeños. It creates such a cool combo of flavors that really wakes up my taste buds. Second, I like how simple it is to make. I enjoy chopping up everything fresh and watching the ingredients come together in the pan, even if i sometimes end up with a few more sticky fingers than planned. Third, the smell is amazing when the garlic, ginger and onion start cooking. It fills my kitchen with a warm, spicy aroma that makes me excited for dinner. Lastly, I like that i can use it in so many ways, whether its as a dip, a topping, or even mixed into a meal, making it a really versatile treat in my everyday cooking.

Ingredients

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Pineapple offers natural sweetness with fiber and vitamin C, energizing the dish.
Jalapeño peppers add a bold heat that balances the fruitiness, loaded with antioxidants.
Red onion gives a crunch and mild sweetness while providing extra fiber.
Garlic brings an earthy zing and antibacterial benefits with essential nutrients.
Fresh ginger offers a warm spiciness that boosts flavor and aids digestion.
Lime juice delivers a tang that brightens and balances the chutney perfectly.

Ingredient Quantities

2 cups chopped fresh pineapple

3 jalapeño peppers, seeded and diced

1 small red onion, finely chopped

2 garlic cloves, minced

1 tablespoon grated fresh ginger

1/2 cup apple cider vinegar

1/2 cup brown sugar

1/2 teaspoon salt

2 tablespoons fresh lime juice

How to Make this

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1. Heat a medium saucepan over medium heat and put in the chopped pineapple, diced jalapeños, and finely chopped red onion.

2. Add the minced garlic and grated ginger into the pan and stir everything together.

3. Pour in the apple cider vinegar and add the brown sugar along with the salt.

4. Stir all the ingredients together and let them come to a gentle simmer.

5. Once simmering, reduce the heat a bit and let it cook for about 10-15 minutes. Stir every now and then so nothing sticks.

6. You might notice the mixture thickens up a little after a while, which is perfect.

7. When its done simmering, remove the pan from the heat.

8. Stir in the fresh lime juice while the chutney is still a bit warm.

9. Taste the chutney and adjust the seasoning if necessary, maybe add a bit more salt if you prefer.

10. Let it cool completely before transferring it into a jar. Refrigerate and enjoy it with your favorite meal or as a dip.

Equipment Needed

1. A medium saucepan
2. A cutting board
3. A chef’s knife
4. Measuring cups and spoons
5. A grater (for the ginger)
6. A stirring spoon
7. A citrus juicer or a small bowl to squeeze the lime juice
8. A jar for storage

FAQ

How long can I store this chutney? You can keep the chutney in an airtight container in the refrigerator for up to 2 weeks. Just make sure to use a clean spoon each time to scoop it out.

Can I adjust the heat level? Absolutely! If you like it milder, try using fewer jalapeños or leave some of the seeds in. If youre into more heat, add another pepper or two.

What dishes go well with this chutney? It pairs great with grilled meats, tacos, or even as a spread on sandwiches. Many people also love it as a dipping sauce for snacks.

Could I substitute the apple cider vinegar? Yep, you can use white vinegar or even lemon juice if youre in a pinch, though it might change the flavor a bit.

Do I need to cook the chutney? No, this is a fresh, no-cook recipe which makes it quick to whip up. Just mix all the ingredients together and let the flavors meld before serving.

Spicy Pineapple Jalapeño Chutney Recipe Substitutions and Variations

If you dont have fresh pineapple, you can use diced mango instead which gives a similar tropical vibe.
If jalapeños are too spicy or hard to find, try serrano peppers for extra heat or switch to milder green chilies.
You can replace red onion with sweet onion or even a few finely chopped shallots if thats what you have on hand.
If apple cider vinegar isnt available, white vinegar or a splash of rice vinegar works pretty well too.

Pro Tips

1. Try leaving a few jalapeño seeds if u like it extra spicy, but be careful cause too much heat might overpower the tangy fruity flavors.
2. Experiment with a pinch of cumin or coriander powder near the end of cooking; it might add a subtle, earthy twist that makes the chutney even more interesting.
3. If you prefer a smoother texture, try blending a portion of the chutney after it’s cooled a bit; this way, u still get chunks while adding a creamy consistency.
4. Always let the chutney cool completely before storing it in the fridge; this helps lock in the flavors and stops it from getting watery.

Spicy Pineapple Jalapeño Chutney Recipe

Recipe by Bob Jones

0.0 from 0 votes

Servings

servings

Calories

kcal

Equipment: 1. A medium saucepan
2. A cutting board
3. A chef’s knife
4. Measuring cups and spoons
5. A grater (for the ginger)
6. A stirring spoon
7. A citrus juicer or a small bowl to squeeze the lime juice
8. A jar for storage

Ingredients

2 cups chopped fresh pineapple
3 jalapeño peppers, seeded and diced
1 small red onion, finely chopped
2 garlic cloves, minced
1 tablespoon grated fresh ginger
1/2 cup apple cider vinegar
1/2 cup brown sugar
1/2 teaspoon salt
2 tablespoons fresh lime juice

Directions

Heat a medium saucepan over medium heat and put in the chopped pineapple, diced jalapeños, and finely chopped red onion.
Add the minced garlic and grated ginger into the pan and stir everything together.
Pour in the apple cider vinegar and add the brown sugar along with the salt.
Stir all the ingredients together and let them come to a gentle simmer.
Once simmering, reduce the heat a bit and let it cook for about 10-15 minutes. Stir every now and then so nothing sticks.
You might notice the mixture thickens up a little after a while, which is perfect.
When its done simmering, remove the pan from the heat.
Stir in the fresh lime juice while the chutney is still a bit warm.
Taste the chutney and adjust the seasoning if necessary, maybe add a bit more salt if you prefer.
Let it cool completely before transferring it into a jar. Refrigerate and enjoy it with your favorite meal or as a dip.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.