Description
Homemade Spicy Pineapple Jalapeño Chutney – the perfect balance of sweet tropical pineapple and zesty jalapeño heat that transforms any meal into something special.
Ingredients
Fruit & Veggies:
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- 4 cups fresh pineapple, finely diced (about 1 medium pineapple)
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- 2–4 jalapeños, seeded or with seeds depending on your heat preference
Sweeteners & Base:
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- 1 cup granulated sugar
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- ½ cup white vinegar or apple cider vinegar
Spices & Seasonings:
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- 2 tablespoons fresh ginger, minced (or 1 teaspoon ground ginger)
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- 3 cloves garlic, minced
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- ½ teaspoon ground cinnamon (optional)
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- ¼ teaspoon ground cloves (optional)
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- ¼ teaspoon red pepper flakes (for extra heat lovers!)
Special Extras:
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- ⅓ cup golden raisins (adds amazing chewy texture!)
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- 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.
Instructions
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.
Everything goes in the pot at once. Looks like a hot mess but don’t worry about it.
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.
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.
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.
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.
Notes
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.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Condiments
- Method: Stovetop simmering
Nutrition
- Serving Size: 2 tablespoons
- Calories: 45
- Sugar: 11g
- Sodium: 50mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 0g
- Cholesterol: 0mg