This spicy pineapple jalapeño chutney is a tasty mix of sweet and heat! Fresh pineapple brings a juicy sweetness while jalapeños add that fiery kick. Perfect for topping your favorite dishes!
It’s super easy to make; just chop, mix, and simmer. I love adding it to tacos or grilled chicken for a burst of flavor. Trust me, it’s a fun way to spice things up! 🌶️🍍
Key Ingredients & Substitutions
Pineapple: Fresh pineapple gives the chutney its sweet and juicy flavor. If fresh is not available, canned pineapple works too—just drain it well. I recommend using ripe pineapple for its natural sweetness!
Jalapeños: The heat level comes from jalapeños. You can use fewer jalapeños if you want it less spicy or even substitute them with bell peppers for a milder version. Another great choice would be serrano peppers, which are spicier.
Red Onion: While red onion adds a sweet and mild flavor, you could swap it for yellow onion or even green onions if that’s what you have on hand. For a sweeter option, try using shallots.
Vinegar: Apple cider vinegar gives a nice tang, but white vinegar or rice vinegar can be substituted if needed. The flavor might change slightly, but it will still be yummy!
How Can I Get the Perfect Balance of Spice and Sweetness?
Balancing the heat of jalapeños with the sweetness from pineapple and brown sugar is key to a delicious chutney. Here’s how to do it:
- Start by using just one or two jalapeños to keep it milder. You can always add more if you prefer more heat.
- Taste the mixture as it simmers. If it’s too spicy, add a bit more brown sugar to sweeten the chutney.
- Don’t forget to let it cool down. The flavors will meld and mellow as it sits!
With these tips, you’ll have a well-balanced chutney ready to enhance any dish! Enjoy! 🌶️🍍
How to Make Spicy Pineapple Jalapeño Chutney
Ingredients You’ll Need:
For the Chutney:
- 2 cups fresh pineapple, finely chopped
- 2-3 jalapeño peppers, seeded and finely chopped (adjust to spice preference)
- 1/2 cup red onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup apple cider vinegar
- 1/4 cup brown sugar
- 1 teaspoon grated fresh ginger
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 tablespoon olive oil or vegetable oil
Time Estimate:
This recipe will take you about 10 minutes to prep and 25-30 minutes to cook, plus some time to cool. Overall, you can expect to spend around 40 minutes to make this delicious chutney!
Step-by-Step Instructions:
1. Heating the Oil:
Start by heating the olive oil in a medium saucepan over medium heat. You want it hot enough to sauté but not smoking. This will help your ingredients release all their flavors!
2. Sautéing Onion and Garlic:
Add the finely chopped red onion and minced garlic into the saucepan. Stir them around and let them cook until they’re softened and fragrant, about 3-4 minutes. Keep an eye on them to prevent burning!
3. Adding Spices:
Next, stir in the grated ginger, ground cumin, and cinnamon into the onion mixture. Cook for another minute to let those warm aromas fill your kitchen!
4. Mixing in Pineapple and Jalapeños:
Now it’s time to add the finely chopped pineapple and jalapeños. Mix everything together until the pineapple is evenly distributed. The sweet and spicy fragrance will start to pop!
5. Combining Liquid Ingredients:
Pour in the apple cider vinegar, then sprinkle in the brown sugar and salt. Stir well to ensure everything is combined thoroughly. This mixture will create a deliciously tangy and sweet chutney!
6. Simmering the Mixture:
Bring the chutney mixture to a gentle boil. Once it’s bubbling, reduce the heat to low and let it simmer uncovered. This will help thicken the chutney and blend all the flavors together. Let it simmer for 20-25 minutes, giving it a stir occasionally.
7. Cooling and Storing:
After simmering, remove the chutney from heat and let it cool to room temperature. This lets the flavors meld even more. Once cooled, transfer the chutney to a clean jar and refrigerate. This chutney can be served chilled or at room temperature, and it keeps well for up to two weeks!
That’s it! Enjoy your homemade spicy pineapple jalapeño chutney on your favorite dishes! 🌶️🍍
Frequently Asked Questions (FAQ)
Can I Use Canned Pineapple Instead of Fresh?
Yes, you can! Just make sure to drain and rinse the canned pineapple well to reduce extra sweetness and liquid. Fresh pineapple is recommended for the best flavor, but canned is a great alternative in a pinch.
How Can I Make This Chutney Less Spicy?
To reduce the heat, use fewer jalapeños or omit the seeds entirely, as most of the heat comes from them. You can also add a bit more brown sugar to balance the heat with sweetness!
What’s the Best Way to Store Leftovers?
Store your chutney in an airtight container in the refrigerator. It will keep well for up to two weeks. For longer storage, you can also freeze it in small portions—just make sure to leave some space for expansion!
Can I Adjust the Sweetness in This Recipe?
Absolutely! If you prefer a sweeter chutney, add more brown sugar to taste. Alternatively, if you like it less sweet, reduce the sugar or use a sugar substitute that you prefer.
