Bold, tropical, and fiery, this Spicy Pineapple Jalapeño Chutney is a flavor-packed condiment that brings sweet heat to your plate. Inspired by Caribbean and South Asian flavors, it’s the perfect blend of juicy pineapple, fresh jalapeños, warm spices, and a hint of tang. Whether you’re serving it with grilled meats, tacos, cheese boards, or roasted veggies, this chutney adds a burst of sunshine and spice to every bite.
Ingredients:
- 2 cups fresh pineapple, finely chopped
- 1–2 jalapeños, finely diced (seeds in for more heat)
- 1/2 red onion, finely chopped
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1/4 cup apple cider vinegar
- 1/4 cup brown sugar (adjust to taste)
- 1/2 tsp mustard seeds
- 1/2 tsp cumin seeds
- 1/4 tsp turmeric powder
- 1/4 tsp red chili flakes (optional for extra heat)
- 1 tbsp olive oil or neutral oil
- Salt to taste
Instructions:
- Heat the oil in a saucepan over medium heat. Add mustard seeds and cumin seeds. Let them sizzle for about 30 seconds until fragrant.
- Add the chopped onions, garlic, and ginger. Sauté until soft and translucent, about 3–4 minutes.
- Stir in the jalapeños and cook for another 1–2 minutes.
- Add the chopped pineapple, brown sugar, vinegar, turmeric, chili flakes, and a pinch of salt.
- Bring the mixture to a boil, then reduce heat and let it simmer uncovered for 20–25 minutes, stirring occasionally, until thick and jammy.
- Taste and adjust sweetness, salt, or spice as needed.
- Let it cool and transfer to a clean jar. Store in the fridge for up to 2 weeks.
Serving Ideas:
– Spoon over grilled chicken or pork
– Serve with samosas or pakoras
– Use as a topping for burgers or sandwiches
– Add to charcuterie or cheese boards for a spicy-sweet punch
