Fresh Spicy Pineapple Jalapeño Chutney with Tropical Heat (Print version)
Fresh pineapple, jalapeños, lime, ginger, and vinegar simmer into a glossy sweet-heat chutney for grilled meats, tacos, cheese boards, and snacks.
# Ingredients:
Produce
01 -
1 medium fresh pineapple, peeled, cored, and diced small, about 4 cups (600 g)
02 -
3 fresh jalapeños, seeded and finely minced
03 -
1 small red onion, finely chopped
04 -
1 tablespoon fresh grated ginger
05 -
1 lime, juiced
06 -
2 tablespoons chopped fresh cilantro, optional
Pantry
07 -
1/3 cup (65 g) packed light brown sugar
08 -
1/4 cup (60 ml) apple cider vinegar
09 -
1/2 teaspoon ground cumin
10 -
1/2 teaspoon fine sea salt
11 -
1/4 teaspoon black pepper
# Instructions:
01 -
Peel, core, and dice the pineapple into small 1/4-inch pieces. Seed and finely mince the jalapeños, then chop the red onion and grate the ginger.
02 -
Add pineapple, jalapeños, red onion, brown sugar, apple cider vinegar, ginger, cumin, salt, and pepper to a medium saucepan. Stir well to coat the fruit.
03 -
Bring to a simmer over medium heat. Reduce the heat as needed and cook for 18-22 minutes, stirring often, until the pineapple is tender and the liquid has thickened into a shiny syrup.
04 -
Remove from the heat and stir in the lime juice. Taste and adjust with a little more salt, sugar, or lime if needed.
05 -
Let the chutney cool for 15 minutes, then transfer to a clean airtight jar. Refrigerate for at least 1 hour before serving for the best flavor.
06 -
Stir in cilantro just before serving if you want a fresh herbal finish. Serve chilled or at room temperature.
# Good to know:
01 -
Makes about 2 cups of chutney, or 10 small servings.
02 -
Best after chilling for at least 1 hour.
03 -
This recipe is for refrigerator storage, not shelf-stable canning.