Spicy Pineapple Jalapeño Chutney
There’s something magical about a condiment that can do it all – elevate a simple cheese board, transform a weekday sandwich, or add a surprising twist to grilled meats. For me, that magic is bottled in this Spicy Pineapple Jalapeño Chutney. It’s a glorious balance of sweet, sharp, and spicy that hits all the right notes. The tropical sweetness of the pineapple bubbles away with the fiery warmth of jalapeños, mellowed by fragrant spices and a tangy vinegar kick. I stumbled upon this combination by accident one summer when I had a glut of jalapeños from the garden, and it’s been a hit ever since.
This isn’t just another fruit relish; it’s a vibrant, textured condiment that we make in a big batch to see us through the month. The process of making it fills the kitchen with the most incredible aroma – a sweet, spicy perfume that promises good things to come. It’s the kind of recipe that works beautifully for a summer barbecue with friends, but is equally at home spooned over a jacket potato on a chilly autumn evening. If you enjoy flavours that are both bold and beautifully balanced, you are going to adore this pineapple chutney.
We’ll walk through the process together, from choosing the best pineapple to getting that perfect jammy consistency. It’s a straightforward recipe that delivers a truly special result, creating a condiment that’s as versatile as it is delicious. Let’s get started.
Recipe Overview
This Spicy Pineapple Jalapeño Chutney recipe creates a thick, glossy fruit relish with a deep amber colour. You can expect a forward note of juicy, caramelised pineapple, followed by a building warmth from the jalapeño that lingers pleasantly without being overwhelming. From my testing, I’ve found that letting the chutney rest for at least 24 hours after making it allows the flavours to meld and deepen significantly, so a little patience pays off!
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Makes: Approx. 500ml
- Difficulty: Easy
Why You’ll Love This Spicy Pineapple Jalapeño Chutney
- A Symphony of Flavours: The natural sweetness of fresh pineapple is perfectly balanced by the sharp tang of apple cider vinegar and a satisfying, warm heat from the jalapeños. It’s sweet, spicy, and tangy all at once.
- Ready in Under an Hour: From chopping to simmering, this entire spicy chutney recipe comes together in about 55 minutes, with most of that time being hands-off simmering.
- Wonderfully Adaptable: You can easily adjust the heat by adding or removing jalapeño seeds. For a smokier note, try adding a pinch of smoked paprika or a teaspoon of chipotle paste.
- Great for Gifting: Spooned into a lovely sterilised jar and tied with a ribbon, this makes a thoughtful, homemade gift for birthdays, holidays, or as a thank you.
- Family Tested: My kids absolutely devour this every time I make it, especially when I serve it alongside simple grilled chicken or pork chops. It’s a brilliant way to introduce more complex flavours.
Ingredients You’ll Need
For this pineapple chutney, using fresh, ripe ingredients is key to achieving the best flavour. I prefer using a fresh pineapple over tinned as it provides a brighter, more complex taste and better texture. When it comes to the sugar, I often use Tate & Lyle’s light soft brown sugar for its subtle caramel notes.
- 1 medium ripe pineapple (about 800g once peeled and cored), finely diced
- 1 large red onion (approx. 150g), finely chopped
- 2-4 fresh jalapeños, finely chopped (seeds removed for less heat)
- 1 thumb-sized piece of fresh ginger (approx. 25g), peeled and grated
- 3 cloves of garlic, minced
- 200g light soft brown sugar
- 150ml apple cider vinegar
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- ½ tsp ground turmeric
- ½ tsp salt
- A pinch of red pepper flakes (optional, for extra heat)
Ashley’s Tip: To check if a pineapple is ripe, it should have a sweet, fragrant smell at its base and the leaves should be green. A gentle press with your thumb should reveal a slight give, but it shouldn’t be soft or mushy.
How to Make Spicy Pineapple Jalapeño Chutney
The process for this condiment recipe is quite straightforward. We’ll start by toasting the spices to release their aromatic oils, then sauté the aromatics before adding everything else to the pan for a slow, gentle simmer. This allows the flavours to mingle and the chutney to reduce to a perfect consistency.
- Prepare your ingredients: Peel, core, and dice the pineapple into small, roughly 1cm cubes. Finely chop the red onion and jalapeños, and mince or grate the garlic and ginger. Having everything ready before you start makes the process much smoother.
- Toast the spices: Place a large, heavy-bottomed saucepan or Dutch oven over a medium heat. Add the mustard seeds and cumin seeds and toast for about 1 minute, or until they become fragrant and begin to pop. Be careful not to let them burn.
- Sauté the aromatics: Add a splash of neutral oil (like rapeseed or sunflower) to the pan, followed by the chopped red onion. Sauté for 5-7 minutes until the onion has softened and become translucent. Then, add the minced garlic, grated ginger, and chopped jalapeños. Cook for another 2 minutes, stirring frequently.
- Combine all ingredients: Add the diced pineapple, light brown sugar, apple cider vinegar, ground turmeric, and salt to the pan. If you’re using them, add the red pepper flakes now. Stir everything together well to combine.
- Bring to a simmer: Increase the heat and bring the mixture to a boil. Once boiling, reduce the heat to low and let it simmer gently, uncovered.
- Simmer and reduce: Let the chutney simmer for 35-40 minutes, stirring occasionally to prevent it from sticking to the bottom of the pan. I find that stirring every 5-10 minutes works best. The chutney is ready when the liquid has reduced to a syrupy consistency and the mixture has thickened and looks glossy. The pineapple pieces should be tender and slightly translucent.
- Cool and store: Remove the pan from the heat and let the chutney cool completely. As it cools, it will thicken further. Once cooled, transfer it to sterilised jars and seal.
Tips From My Kitchen
- Temperature Control: Keep the simmer low and gentle. If the heat is too high, the sugar can catch and burn on the bottom of the pan before the chutney has had time to properly thicken and the flavours to develop.
- The Secret Step: Don’t skip toasting the whole spices at the beginning. I learned that this small step makes a huge difference, “blooming” the spices to release their essential oils and infusing the entire chutney with a much deeper, more aromatic flavour.
- Make-Ahead Magic: This chutney is even better a day or two after it’s made. The flavours need time to settle and meld together. You can make it up to a week in advance if you’re planning for an event.
- Storage: Stored in a sterilised, airtight jar in the refrigerator, this spicy chutney will last for up to 4 weeks. For longer-term storage, you can follow proper canning procedures. The UK’s Food Standards Agency offers guidance on safe preserving methods.
Equipment You’ll Need
- Large, heavy-bottomed saucepan or Dutch oven
- Sharp knife and cutting board
- Measuring cups and spoons
- Wooden spoon or heatproof spatula
- Sterilised glass jars for storage
Common Mistakes to Avoid
- Not dicing the pineapple small enough: Large chunks of pineapple will take much longer to break down and won’t create that lovely, integrated texture. Aim for small, even cubes for the best result.
- Rushing the simmer: The long, slow simmer is essential for reducing the liquid and concentrating the flavours. Cutting the time short will result in a thin, watery chutney that lacks depth. Patience is key here.
- Skipping the rest time: It’s tempting to dive in straight away, but the flavour of the chutney evolves massively after a day in the fridge. The initial taste can be quite sharp, but this mellows beautifully over 24 hours.
What to Serve With Spicy Pineapple Jalapeño Chutney
This is where this brilliant condiment recipe truly shines. Its versatility is its greatest strength. It works wonderfully as a glaze, a dip, or a topping for so many different dishes. Here are a few of our family’s favourite ways to enjoy it:
- Grilled Meats and Fish: It’s an exceptional partner for rich meats. Try it spooned over some juicy Grilled Lamb Chops, pork belly, or even a simple grilled chicken breast. It also cuts through the richness of oily fish like mackerel or salmon.
- Cheese and Charcuterie Boards: A dollop next to a sharp, mature cheddar or a creamy brie is just fantastic. The sweet heat complements the saltiness of the cheese and cured meats.
- Sandwiches and Burgers: Spread a layer inside a pulled pork sandwich, a cheese toastie, or on top of a beef burger for an instant upgrade. It adds moisture and a huge amount of flavour.
- Drink Pairing: A crisp, off-dry Riesling or a hoppy IPA beer both work well, as they have enough character to stand up to the chutney’s bold flavours without clashing.
Frequently Asked Questions
Spicy Pineapple Jalapeño Chutney
Ingredients
Method
- Prepare your ingredients: Peel, core, and dice the pineapple into small, roughly 1cm cubes. Finely chop the red onion and jalapeños, and mince or grate the garlic and ginger. Having everything ready before you start makes the process much smoother.
- Toast the spices: Place a large, heavy-bottomed saucepan or Dutch oven over a medium heat. Add the mustard seeds and cumin seeds and toast for about 1 minute, or until they become fragrant and begin to pop. Be careful not to let them burn.
- Sauté the aromatics: Add a splash of neutral oil (like rapeseed or sunflower) to the pan, followed by the chopped red onion. Sauté for 5-7 minutes until the onion has softened and become translucent. Then, add the minced garlic, grated ginger, and chopped jalapeños. Cook for another 2 minutes, stirring frequently.
- Combine all ingredients: Add the diced pineapple, light brown sugar, apple cider vinegar, ground turmeric, and salt to the pan. If you're using them, add the red pepper flakes now. Stir everything together well to combine.
- Bring to a simmer: Increase the heat and bring the mixture to a boil. Once boiling, reduce the heat to low and let it simmer gently, uncovered.
- Simmer and reduce: Let the chutney simmer for 35-40 minutes, stirring occasionally to prevent it from sticking to the bottom of the pan. I find that stirring every 5-10 minutes works best. The chutney is ready when the liquid has reduced to a syrupy consistency and the mixture has thickened and looks glossy. The pineapple pieces should be tender and slightly translucent.
- Cool and store: Remove the pan from the heat and let the chutney cool completely. As it cools, it will thicken further. Once cooled, transfer it to sterilised jars and seal.
Notes
I really hope you give this Spicy Pineapple Jalapeño Chutney a go. It’s become such a staple in my kitchen, bringing a little bit of sunshine and spice to so many meals. It’s a joy to make and even more of a joy to eat. If you try it, I’d love to hear how you get on and what you decide to serve it with. Please leave a comment and a rating below to let me know!
Happy cooking,
Ashley Rivera
