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This fiery pineapple and jalapeño spread is my summer must-have for everything from weeknight taco nights to backyard BBQs. It mixes juicy pineapple with just the right amount of kick and a bit of savory, so you'll want it on pretty much everything—grilled meat, cheese plates, you name it.
The first time I whipped this up, I just wanted to make my plain chicken taste better. Ended up with a table full of guests eating spoonfuls straight from the jar. True story.
Delightful Ingredients
- Lime juice: totally optional but really makes the flavors brighter. If your pineapple is on the sweet side, a bit of this helps.
- Black pepper: barely a pinch gives it just enough bite. Grind some up right when you need it for the biggest punch.
- Salt: brings it all together. Fine sea salt's perfect for easy measuring.
- Ground cumin: it sneaks in this earthy taste that makes everything else pop.
- Ground ginger: cozy warmth and mild spice—pairs up super well with pineapple.
- Brown sugar: softens the chili heat and tartness, plus makes the chutney all glossy. Go for the fresh, soft kind so it melts in fast.
- Apple cider vinegar: a splash gives tang and deeper flavor. If you spot the cloudy raw stuff, grab it!
- Red onion: bit of sweet and some color. Firm, small ones work best.
- Jalapeños: heat with a fresh vibe. Want it hotter? Add more, or go easy on the de-seeding.
- Pineapple: chop up fresh, ripe pineapple (skip any green ones)—it’s super juicy and tropical.
Simple Steps
- Cool and Store:
- Take it off the stove and let it sit for about ten minutes. Then scoop it into a sealed jar or container and put it in the fridge so it can get even tastier.
- Taste and Adjust:
- Give it a quick taste. If you want it more punchy, go ahead and add lime juice. Tweak the salt or sugar if your pineapple’s crazy tart.
- Simmer the Mix:
- Heat on medium until it’s bubbling gently. Stir here and there for fifteen or twenty minutes until your pineapple’s soft and the mix gets thick and shiny.
- Combine Stuff:
- Toss pineapple chunks, minced jalapeños, onion, cider vinegar, brown sugar, ginger, cumin, salt, and black pepper into a saucepan. Stir so it all combines.
- Chop Everything:
- Trim your pineapple and dice it small. Seed jalapeños and chop them fine, then dice onion. The more even the cuts, the better it all cooks.
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Good to Know
- Vegan and totally gluten free from the start
- Better for meal prep—the flavors really come alive after a day chilling out
- Killer match with anything: shrimp, sandwiches, and even cheese boards
- Cumin is my low-key magic here. Brings a little complexity that nobody expects but loves. Once, at a cookout, someone grilled me for the secret and couldn’t believe cumin was behind it!
Keep your chutney sealed tight in the fridge. It’ll be good for a solid week and honestly, gets even tastier after a night in there. If you prepped ahead, just stir it before serving—helps remix all that flavor.
Swap Ideas
No fresh pineapple? Canned (well-drained) pineapple works in a pinch—it’ll end up softer and a bit sweeter but still does the trick.
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If you want the same heat but a different green chili, serranos fill in for jalapeños nicely.
Try white onion if you’re out of red—it bumps up the sharpness a notch.
Out of brown sugar? Coconut sugar swaps right in, bringing that caramel-like sweetness.
How to Serve
Spoon this onto grilled pork or fish tacos, or add a scoop to chicken sandwiches. It’s great on a cheese board with crackers, too. Hosting friends? Swirl it into some cream cheese and you’ve got a crowd-pleasing dip.
Background Flavor Story
This style of chutney nods to both Caribbean and South Asian kitchens—they've been mixing fruit, vinegar, and spices forever. Mine takes those traditions and makes it bright and flexible for anything from summer feasts to cozy autumn meals.
FAQs About the Recipe
- → Is this chutney super hot?
It really depends on how many jalapeños you toss in, and if you keep the seeds. Dial it back or crank it up for mild or serious heat, your call.
- → Can I swap in canned pineapple if I can't find fresh?
Sure, canned works if you’re in a pinch, but you’ll notice the fresh kind pops more with brightness and crunch.
- → How long will this chutney chill in the fridge?
As long as it’s in a tightly shut container, you can keep it in the fridge for about a week and it should stay tasty and zippy.
- → What goes well with this sweet and spicy chutney?
Spoon it over grilled chicken, pork, or roasted veggies. It’s also killer on a sammie or with some sharp cheese.
- → Can you freeze this chutney if you make too much?
Yep, just let it cool off, split portions into freezer containers, and stash them. Defrost in the fridge when you want some tangy goodness again.