This tangy pineapple jalapeño chutney is a fun mix of sweet and spicy! It’s perfect for topping grilled meats or adding to tacos. Plus, it only takes a few minutes to whip up!
Making this chutney is like a flavor party in your kitchen! I love to pair it with grilled chicken; it adds a kick that makes each bite exciting. Give it a try, and you might find yourself snacking on it straight from the jar! 😄
Key Ingredients & Substitutions
Pineapple: Fresh pineapple is best for its sweetness and texture, but canned pineapple in juice can work too. If you’re using canned, drain it well to keep the chutney from being too watery.
Jalapeños: Fresh jalapeños add a nice kick! If you want it milder, opt for banana peppers or green bell peppers. For more heat, use serrano peppers instead.
Brown Sugar: This gives a rich sweetness. If you’re looking for healthier options, coconut sugar or honey can substitute, but adjust the quantity to taste as they can be sweeter.
Apple Cider Vinegar: It adds a lovely tang. White vinegar or rice vinegar can substitute, but they have different flavor profiles. Apple cider is my favorite because it complements the pineapple nicely!
Cilantro: Fresh cilantro brightens the chutney. If you’re not a fan, parsley or green onions can work too, providing a fresh touch.
How to Get the Perfect Chutney Consistency?
The key to a great chutney is the cooking process. Start by cooking the garlic and ginger in oil to build flavor. Then, let the mixture simmer gently. This allows the ingredients to soften and blend together, creating a thicker, more cohesive texture.
- Sauté the garlic and ginger until fragrant, but don’t let them burn.
- Add the jalapeños early on, so they have time to soften.
- Keep the heat low when simmering; this prevents burning and allows for nice thickening.
- Stir occasionally to prevent sticking and ensure even cooking.
Letting it cool completely before storing helps the flavors meld beautifully, resulting in a chutney you’ll want to keep on hand!
Easy Spicy Pineapple Jalapeño Chutney
Ingredients You’ll Need:
- 2 cups fresh pineapple, diced
- 2 jalapeño peppers, finely chopped (remove seeds for less heat)
- 1/2 cup brown sugar
- 1/4 cup apple cider vinegar
- 1 teaspoon grated fresh ginger
- 2 cloves garlic, minced
- 1/2 teaspoon red chili flakes
- 1/2 teaspoon salt
- 1/4 cup fresh cilantro, finely chopped
- 1 tbsp olive oil or vegetable oil
How Much Time Will You Need?
This delicious chutney takes about 10 minutes to prepare and around 25 minutes to cook. Plus, you should allow at least 1 hour in the fridge for the flavors to meld together. So, in total, you’re looking at about 1 hour and 35 minutes from start to finish!
Step-by-Step Instructions:
1. Sauté Your Base:
Start by heating the olive oil in a medium saucepan over medium heat. Once it’s hot, add the minced garlic and grated ginger. Sauté these for 1-2 minutes, just until they become fragrant but not browned. This step infuses your oil with delicious flavors!
2. Add the Jalapeños:
Now, toss in the finely chopped jalapeños. Cook them for another 2 minutes, stirring frequently. This will soften them a bit and let their spicy flavor start to come out.
3. Combine the Main Ingredients:
Next, add the diced pineapple, brown sugar, apple cider vinegar, red chili flakes, and salt to the pan. Mix everything together well. It’s a good idea to ensure that the sugar starts to dissolve in the mixture.
4. Simmer for Flavor:
Bring the mixture to a gentle simmer. Once it’s bubbling, reduce the heat to low. Let it cook uncovered for about 20-25 minutes, stirring occasionally. You’ll know it’s ready when it thickens a bit and the pineapple has softened slightly.
5. Finishing Touches:
When the chutney is done cooking, take it off the heat and stir in the chopped fresh cilantro for a burst of color and flavor. This is what brings the dish together!
6. Cool and Store:
Let the chutney cool down to room temperature before transferring it to a clean jar. This cooling step helps the flavors meld beautifully.
7. Chill and Serve:
Refrigerate the chutney for at least 1 hour before serving. This chutney keeps well in the refrigerator for up to 2 weeks, if it lasts that long! Enjoy it with grilled meats, on sandwiches, or just by the spoonful as a zesty treat!
Enjoy this sweet and spicy chutney with your favorite dishes! 😊
FAQ for Easy Spicy Pineapple Jalapeño Chutney
Can I Use Frozen Pineapple for This Chutney?
Yes, you can use frozen pineapple! Just make sure to thaw it completely and drain any excess liquid before dicing. This will help maintain the right consistency in your chutney.
How Spicy Is This Chutney? Can I Reduce the Heat?
The spice level can vary depending on the jalapeños you use. If you want a milder chutney, be sure to remove the seeds and membranes from the jalapeños. You can also reduce the number of jalapeños or substitute them with a milder pepper.
How Should I Store Leftovers?
Store any leftover chutney in an airtight container in the refrigerator. It will stay fresh for up to 2 weeks. Just give it a good stir before serving, as some separation may occur during storage.
Can I Make This Chutney in Advance?
Absolutely! This chutney tastes even better after the flavors have had time to meld together. Make it up to a week in advance, and keep it refrigerated until you’re ready to serve it!
