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Spicy Pineapple Jalapeño Chutney

A punchy, sweet, and slightly fiery chutney that elevates any meal.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Appetizer, Condiment, Side
Cuisine: American, Fusion
Calories: 50
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 whole fresh pineapple (peeled, cored, chopped small) Fresh is best but a can may be used.
  • 2-3 pieces jalapeño peppers (seeded for less kick, chopped fine) Adjust quantity based on desired spice level.
  • 1 medium red onion (chopped)
  • 1 cup sugar (white or brown) Toggle between white or brown sugar as preferred.
  • ½ cup apple cider vinegar
  • 1 tbsp grated ginger (fresh) Tube paste is fine in a pinch.
  • ½ tsp salt Adjust to taste.
  • ¼ tsp black pepper
  • ½ tsp mustard seeds Optional for added texture.
Optional Add-ins
  • golden raisins Great addition for extra sweetness.

Method
 

Preparation
  1. Combine pineapple, jalapeños, and red onion in a big saucepan.
  2. Add sugar, apple cider vinegar, ginger, salt, black pepper, and mustard seeds. Stir until everything is coated.
Cooking
  1. Set the pan over medium heat until it starts bubbling.
  2. Reduce the heat and let it simmer for about 45 minutes, stirring occasionally.
  3. Cook until the mixture thickens to a jam-like consistency with some chunky bits.
  4. Remove from heat and allow to cool before serving.

Notes

Great served with toasted baguette, grilled meats, or as a taco topping. Can be stored in airtight jars in the fridge for up to 2 weeks. Freezing is also an option.