Spicy Pineapple Jalapeño Chutney
This Spicy Pineapple Jalapeño Chutney is sweet, tangy, and brings just the right amount of heat! Made with fresh pineapple, jalapeños, garlic, and vinegar, it’s a bold, chunky condiment that pairs beautifully with cheese boards, tacos, grilled meats, and sandwiches. Whether you're exploring pineapple chutney recipes or spicing up a charcuterie board, this sweet-heat chutney is a must-have in your fridge—and it gets even better the next day!
Calories: 30kcal
Ingredients
- 2 cups fresh pineapple finely chopped
- 2 –3 jalapeños finely chopped (seeded for mild, leave seeds for heat)
- ½ red onion finely diced
- 2 cloves garlic minced
- ¼ cup apple cider vinegar
- 2 tbsp brown sugar adjust to taste
- 1 tsp grated fresh ginger optional, but adds zing
- ¼ tsp kosher salt
- Juice of ½ lime stirred in at the end
Instructions
- Sauté aromatics: In a medium saucepan, heat a drizzle of oil over medium heat. Add onion, jalapeño, and garlic. Cook for 2–3 minutes, until softened.
- Add remaining ingredients: Stir in pineapple, vinegar, brown sugar, ginger (if using), and salt. Bring to a gentle simmer.
- Simmer until thick: Reduce heat and cook uncovered for 15–20 minutes, stirring occasionally, until the chutney thickens and the pineapple softens.
- Finish: Remove from heat and stir in lime juice. Taste and adjust sugar or vinegar if needed.
- Cool & store: Let cool completely before transferring to a jar. Store in the fridge or freeze for later.
Notes
- For extra heat, leave the jalapeño seeds in or use serrano peppers.
- If using canned pineapple, drain it well before adding.
- This chutney thickens as it cools—don’t worry if it looks loose when hot.
- Tastes even better the next day—ideal for make-ahead prep!
- Spoon it over crispy smashed potatoes or pair it with white cheddar and spinach chicken burgers for max flavor.