I absolutely love creating unique and flavorful condiments that add a little kick to any meal. One of my favorite things to make is Spicy Pineapple Jalapeño Chutney. The combination of sweet pineapple with the heat of jalapeños creates a delicious contrast that pairs perfectly with a variety of dishes. Whether you’re serving it alongside grilled meats, using it as a spread for sandwiches, or enjoying it with cheese, this chutney never fails to impress. It’s a perfect balance of sweet, spicy, and tangy, and I can’t wait to share how to make it!
This chutney is not only simple to prepare but also packs a punch, making it an exciting addition to any meal. It’s a perfect blend of fresh ingredients with bold flavors, creating something you can’t get enough of. So, let’s get into how you can make this amazing Spicy Pineapple Jalapeño Chutney at home!
-
2 cups fresh pineapple, diced
-
2-3 jalapeño peppers, finely chopped (adjust to desired spice level)
-
1/2 cup red onion, finely chopped
-
1/4 cup brown sugar (or more for added sweetness)
-
1/4 cup apple cider vinegar
-
1/4 cup water
-
1 tsp grated ginger
-
1/2 tsp ground cinnamon
-
1/4 tsp ground cloves
-
1/4 tsp salt
-
1/4 tsp black pepper
-
1 tbsp olive oil
How to Bake:
-
Prepare the ingredients: Start by dicing the pineapple into small, bite-sized pieces. Chop the jalapeños and red onion, making sure to remove the seeds from the peppers if you prefer a milder chutney.
-
Cook the chutney base: In a medium saucepan, heat the olive oil over medium heat. Add the chopped onion and sauté for 2-3 minutes, until they start to soften.
-
Add the pineapple and spices: Stir in the diced pineapple, chopped jalapeños, grated ginger, cinnamon, cloves, salt, and black pepper. Let everything cook together for about 5 minutes, allowing the flavors to meld.
-
Sweeten and simmer: Add the brown sugar, apple cider vinegar, and water to the saucepan. Stir to combine, then bring the mixture to a simmer over medium heat. Let it cook for 20-25 minutes, stirring occasionally, until the chutney thickens and the pineapple becomes tender.
-
Finish the chutney: Once the chutney has thickened to your desired consistency, remove it from the heat. Taste and adjust the seasoning if needed, adding more sugar for sweetness or more vinegar for tang.
-
Cool and store: Let the chutney cool completely before transferring it into a clean jar or container. Store in the refrigerator for up to 2 weeks. The chutney’s flavors will deepen as it sits!
Now that you know how to prepare this flavorful Spicy Pineapple Jalapeño Chutney, you’re ready to enjoy it as a tasty complement to your meals.
How Long to Bake…
This Spicy Pineapple Jalapeño Chutney doesn’t require baking; rather, it is simmered on the stovetop. The cooking time is approximately 20-25 minutes. During this time, the chutney thickens as the pineapple becomes tender, and the flavors blend together beautifully. If you prefer a thicker chutney, you can cook it a bit longer until it reaches your desired consistency.
How to Store Leftovers:
Once the chutney has cooled to room temperature, transfer it into an airtight container or jar. Store the chutney in the refrigerator for up to 2 weeks. The flavors continue to develop and intensify after a day or two, making it even more delicious. If you need to store it for longer, you can also freeze it. Just portion it into small containers, leaving some room for expansion, and freeze for up to 3 months. When you’re ready to use it, simply thaw it in the refrigerator overnight.
Tips for Perfect Spicy Pineapple Jalapeño Chutney:
-
Adjust the heat: If you want a milder chutney, remove the seeds from the jalapeños before chopping them. For extra heat, leave the seeds in, or add more jalapeños depending on your spice preference.
-
Use fresh pineapple: Fresh pineapple will give the chutney a much brighter, more vibrant flavor compared to canned pineapple. It’s worth the extra effort!
-
Taste as you go: The balance of sweet and spicy is key. Taste the chutney while it simmers, and feel free to adjust the sugar and vinegar to suit your taste.
-
Add a twist with other fruits: If you want to experiment, try adding other fruits like mango or peach for a slightly different flavor profile. This will add a tropical touch and enhance the chutney’s complexity.
-
Perfect for gifting: This chutney makes a wonderful homemade gift. Pour it into small jars and decorate with a cute label for a thoughtful, delicious present.
With these tips, you’ll be able to make the perfect Spicy Pineapple Jalapeño Chutney every time!
Spicy Pineapple Jalapeño Chutney
- Total Time: 35 minutes
- Yield: 4 servings 1x
Description
These Spicy Pineapple Jalapeño Chutney are a perfect blend of sweet and spicy flavors, ideal for elevating your meals. The juicy pineapple pairs wonderfully with the heat from the jalapeños, creating a chutney that’s versatile and can be served with a wide range of dishes. Whether you’re serving it with grilled meats, spreading it on sandwiches, or simply enjoying it with cheese, this chutney is sure to impress your guests!
Ingredients
-
2 cups fresh pineapple, diced
-
2–3 jalapeño peppers, finely chopped (adjust to desired spice level)
-
1/2 cup red onion, finely chopped
-
1/4 cup brown sugar (or more for added sweetness)
-
1/4 cup apple cider vinegar
-
1/4 cup water
-
1 tsp grated ginger
-
1/2 tsp ground cinnamon
-
1/4 tsp ground cloves
-
1/4 tsp salt
-
1/4 tsp black pepper
-
1 tbsp olive oil
Instructions
-
Preheat the oven to 375°F (190°C). Line a baking dish with parchment paper for easy cleanup.
-
Wash and dry the pears, then slice them in half lengthwise. Carefully scoop out the cores to create a small cavity in each pear half.
-
Arrange the pear halves in the prepared baking dish, cut side up.
-
Sprinkle crumbled feta cheese and dried cranberries over each pear half, filling the cavities and letting some spill over for a rustic presentation.
-
Drizzle honey generously over each pear half.
-
Bake in the preheated oven for 20-25 minutes, or until pears are tender and the honey has caramelized slightly.
-
Remove from the oven and let cool slightly. Garnish with fresh thyme or parsley if desired. Serve warm.
Notes
-
For added crunch, sprinkle chopped walnuts or almonds over the pears before baking.
-
These baked pears can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or enjoy cold.
-
If you prefer, substitute the feta cheese with blue cheese for a stronger flavor profile.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
Frequently Asked Questions
-
Can I use canned pineapple for this chutney? While fresh pineapple offers the best flavor and texture, you can use canned pineapple if necessary. Just make sure to drain and chop it properly. Keep in mind that canned pineapple may be sweeter than fresh, so you might want to adjust the sugar amount in the recipe.
-
How spicy is this chutney? The spice level of the chutney largely depends on how much jalapeño you use and whether or not you keep the seeds. For a milder chutney, remove the seeds from the jalapeños or use just one. If you like it extra spicy, leave the seeds in or add more jalapeños.
-
Can I add other spices to the chutney? Yes! This recipe is quite versatile. You can experiment with different spices like cumin, coriander, or turmeric for a unique twist. Just be sure to balance the flavors carefully so that none of the spices overpower the sweet and spicy combination of pineapple and jalapeño.
-
Can I can or preserve this chutney for longer storage? Absolutely! If you want to preserve the chutney for longer, you can can it using a water bath canning method. Make sure to sterilize the jars and lids before filling them with the hot chutney. Seal and process the jars according to standard canning instructions, and the chutney can be stored for up to a year in a cool, dark place. Once opened, refrigerate and use within a couple of weeks.