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.
- Author: Djihane
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 1.5 cups 1x
- Category: Condiment
- Method: Stovetop
- Cuisine: Fusion
- Diet: Vegan
- 2 cups fresh pineapple, diced
- 1 tablespoon olive oil
- 1 small red onion, finely chopped
- 2 garlic cloves, minced
- 1 tablespoon freshly grated ginger
- 1–2 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
- Heat olive oil in a saucepan over medium heat. Add mustard seeds and cumin seeds; cook until they begin to sizzle and pop.
- Stir in onion, garlic, and ginger. Sauté until the onion is soft and translucent.
- Add the chopped jalapeños and cook for another minute.
- Mix in diced pineapple, ground coriander, cinnamon, vinegar, sugar, and salt.
- Bring mixture to a boil, then reduce heat and let simmer for 20–25 minutes, stirring occasionally, until thick and glossy.
- Remove from heat and stir in fresh cilantro.
- 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
- Serving Size: 2 tablespoons
- Calories: 45
- Sugar: 6g
- Sodium: 50mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 0g
- Cholesterol: 0mg
Keywords: pineapple chutney, jalapeño, spicy condiment, sweet and spicy, vegan dip