Spicy Pineapple Jalapeno Chutney

My Spicy Pineapple Jalapeño Chutney story starts with my neighbor Dave bringing me a bag of jalapeños because his plants went crazy. I had leftover pineapple from making smoothies and thought why not just throw them together. My husband walked in while I was cooking and said it smelled like heaven and hell having a party.

Turns out he was right. This stuff is sweet, spicy, and completely addictive. My kids eat it on everything from grilled cheese to plain crackers, which says something because they’re picky eaters.

❤️ Why You’ll Love This Recipe

I’ve been making this for three years now and still can’t believe how good it is. The pineapple gets all sticky and jammy but keeps some chunks. The jalapeños don’t burn your mouth off – they just wake everything up.

My mom always made boring chutneys that tasted like baby food. This one actually has personality. I bring it to potlucks and people literally ask for the recipe before they finish eating it.

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📝 Ingredient List

Fruit & Veggies:

• 4 cups fresh pineapple, finely diced (about 1 medium pineapple)
• 2-4 jalapeños, seeded or with seeds depending on your heat preference

Sweeteners & Base:

• 1 cup granulated sugar
• ½ cup white vinegar or apple cider vinegar

Spices & Seasonings:

• 2 tablespoons fresh ginger, minced (or 1 teaspoon ground ginger)
• 3 cloves garlic, minced
• ½ teaspoon ground cinnamon (optional)
• ¼ teaspoon ground cloves (optional)
• ¼ teaspoon red pepper flakes (for extra heat lovers!)

Special Extras:

• ⅓ cup golden raisins (adds amazing chewy texture!)
• ½ teaspoon salt

Buy whatever’s cheap: I use fresh pineapple when it’s on sale, canned when it’s not. Just drain the hell out of canned pineapple or it’ll be too watery. Two jalapeños is plenty unless you’re one of those people who puts hot sauce on everything. White vinegar is fine but apple cider vinegar tastes better.

🔍 Why These Ingredients Work

OK so here’s what actually happens when you cook this stuff. The pineapple breaks down first and gets all mushy and sweet. Then the sugar starts doing its caramel thing with the fruit juices.

The jalapeños remain quite firm and burst bits of heat when you bite them. Vinegar prevents it from becoming too sweet — you know, when you accidentally douse your pancakes in too much syrup. Ginger will make your mouth tingle in the best-est of ways. Those raisins get fat and chewy like little flavor bombs.

Essential Tools and Equipment

• large heavy sauce pan (nobody likes burned anything)
• Sharp knife for dicing
• Cutting board
• Wooden spoon for stirring
• Sterilized glass jars with tight-fitting lids
• Ladle for transferring

👩🍳 How To Make Spicy Pineapple Jalapeño Chutney

Step 1: Chop Everything Small

Cut the pineapple into tiny pieces. Not huge chunks – small like you’re making salsa. Same with the jalapeños and everything else. Takes forever but is so worth it.

Step 2: Throw It All Together

Everything goes in the pot at once. Looks like a hot mess but don’t worry about it.

Step 3: Get It Boiling

Get It Boiling Crank the heat up until it’s bubbling with great enthusiasm. Stir it to make sure it’s not sticking and burning.

Step 4: Turn It Way Down

Once it is boiling hard, reduce the heat to low. Now you wait 20-30 minutes. It’ll smell amazing and make you hungry. Don’t turn the heat back up or you’ll burn it.

Step 5: Taste It

Try some on a spoon. Too sweet? Add more vinegar. Not sweet enough? More sugar. Want more kick? You’re stuck until next time unless you have red pepper flakes.

Step 6: Put It in Jars

Pour it in clean jars and wait for it to cool down completely. If you put the lids on while it’s hot, you’ll get condensation and it’ll look gross.

If you’re craving something bold, tangy, and just the right amount of fiery, my Spicy Pineapple Jalapeño Chutney hits all the right notes—perfect with grilled meats, cheese boards, or even spooned over tacos. And if you love that sweet-heat combo, don’t miss my Sweet and Spicy Pickle Relish for a zesty twist on a classic, or my Pickle Hot Sauce for a vinegary punch of heat that livens up everything it touches. These jars are all about big flavor, bold pairings, and turning up the heat in the tastiest way.

Tips from Well-Known Chefs

Chef Tip: Most professional chefs recommend putting the raisins in the dish during the last 10 minutes of cooking time to avoid them breaking down—and instead allow them to plump up beautifully in the yoghurt.

❗ You Must Know

Don’t be impatient. I know 30 minutes feels like forever but if you crank the heat up, the sugar burns and tastes nasty. Ask me how I know.

Make extra. This goes fast. Like embarrassingly fast. I made one batch for a party and it was gone in an hour. Also it tastes way better the next day after everything gets friendly.

💡 Pro Tips & Cooking Hacks

• Cut everything the same size or some pieces cook faster than others
• Taste it while you’re making it and fix whatever’s wrong
• Put the salt in – I forgot once and it tasted flat
• Don’t let it boil too hard – learned this the hard way when I turned mine into pineapple jam
• Stir it every few minutes so the bottom doesn’t burn and stick

🎨 Flavor Variations & Suggestions

Add more fruit: Mango works great if you have it. Peaches too.

Make it smoky: Chipotle peppers instead of jalapeños but be careful – they’re hotter.

Christmas version: More cinnamon and some nutmeg. My sister makes this for holiday dinners.

Add cranberries: Dried ones with the raisins. Makes it prettier and more tart.

⏲️ Make-Ahead Options

Make this ahead of time if you can. It gets better after sitting around for a couple days.

Want to keep it forever? You can water-bath can it like my grandma used to do with her jams. I don’t bother with that usually.

Freezer works too. Put it in containers and leave some room at the top because it expands when it freezes. Lasts about 6 months but mine never makes it that long.

Recipe Notes & Baker’s Tips

Some pineapples are juet as juicier than others so your cooking time may vary. Just keep cooking until it becomes thick enough to coat the spoon when you dip it.

Never prepared jalapeños before? Wear gloves or your hands will burn later. Trust me on this one. Most of the heat is in the seeds so take those out if you’re scared.

🍽️ Serving Suggestions

I put this on everything and I’m not even exaggerating. Cream cheese and crackers is the easiest appetizer ever. It’s amazing on any kind of meat you throw on the grill.

My cheese boards used to be boring until I started adding this. Goes great with sharp cheddar. I’ve put it in tacos, on sandwiches, even in scrambled eggs when I’m feeling fancy.

Christmas dinner gets this on the ham. Summer barbecues aren’t complete without it. My friend Sarah puts it on her morning toast which sounds weird but I tried it and it’s actually pretty good.

You’re going to love this stuff. Make it once and you’ll be hooked. Let me know what weird things you end up putting it on because I’m always looking for new ideas! 🌶️🍍

🧊 How to Store Your Spicy Pineapple Jalapeño Chutney

Pantry storage: If you can it right, it lasts about a year sitting in your pantry.

Fridge: Once you open it, keep it in the fridge for 3-4 weeks max.

Freezer: Freezes fine for about 6 months. Allow to thaw in the refrigerator overnight.

It doesn’t need to be reheated: It’s also delicious cold, with or without room temperature.

⚠️ Allergy Information

Good news for most people: No gluten, no dairy, no animal stuff.

Want to cut sugar: You can try sugar substitutes but I haven’t tested them so no promises on how it’ll turn out.

Can’t do vinegar: Not sure what to tell you – that’s kind of essential for this recipe.

❓Questions I Get Asked A Lot

💬 Made this recipe? Tell me how it turned out! I love hearing about what people do with this chutney. Did you change anything? Put it on something I haven’t thought of? Drop a comment and let me know!