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Spicy Pineapple Jalapeño Chutney

A bold and flavorful chutney combining the sweetness of pineapple with the fiery kick of jalapeños, balanced by aromatic spices—ideal as a dip, spread, or glaze for meats and vegetables.

Ingredients

Scale
  • 2 cups fresh pineapple, diced
  • 1 tablespoon olive oil
  • 1 small red onion, finely chopped
  • 2 garlic cloves, minced
  • 1 tablespoon freshly grated ginger
  • 12 jalapeños, finely chopped (adjust heat to taste)
  • 1/2 teaspoon mustard seeds
  • 1/2 teaspoon cumin seeds
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon cinnamon
  • 1/4 cup apple cider vinegar
  • 1/3 cup brown sugar (or coconut sugar)
  • 1/4 teaspoon salt
  • 2 tablespoons fresh cilantro, chopped

Instructions

  1. Heat olive oil in a saucepan over medium heat. Add mustard seeds and cumin seeds; cook until they begin to sizzle and pop.
  2. Stir in onion, garlic, and ginger. Sauté until the onion is soft and translucent.
  3. Add the chopped jalapeños and cook for another minute.
  4. Mix in diced pineapple, ground coriander, cinnamon, vinegar, sugar, and salt.
  5. Bring mixture to a boil, then reduce heat and let simmer for 20–25 minutes, stirring occasionally, until thick and glossy.
  6. Remove from heat and stir in fresh cilantro.
  7. Let cool before transferring to a glass jar. Store in the fridge for up to 10 days.

Notes

  • Adjust jalapeños to taste depending on spice preference.
  • Use as a glaze for grilled chicken or fish, or as a dip with crackers.
  • Can be canned or frozen for longer storage.

Nutrition

Keywords: pineapple chutney, jalapeño, spicy condiment, sweet and spicy, vegan dip