I discovered this Pineapple Jalapeño Chutney as a brilliant fusion—with sweet tropical pineapple balanced by spicy jalapeños and savory aromatics, then simmered to a rich, jam‑like condiment that packs vibrant flavor.

Pineapple Jalapeño Chutney

Why You’ll Love This Recipe

I’m drawn to how this chutney blends heat and sweetness with minimal effort. It’s versatile—bright and fresh when freshly made, deeper and more integrated when left to mellow. Whether I spoon it over grilled chicken, fish tacos, or serve it alongside cheese, it always perks up a dish in a memorable way.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
medium fresh pineapple, peeled, cored, and diced
2–3 fresh jalapeños, seeded and minced (adjust heat preference)
small red onion, finely chopped
apple cider vinegar
brown sugar
ground ginger
ground cumin
salt
black pepper
optional lime juice
optional cilantro

directions

I combine the diced pineapple, minced jalapeños, and chopped red onion in a medium saucepan.
I stir in vinegar, brown sugar, ground ginger, ground cumin, salt, and pepper.
I bring the mixture to a boil over medium heat, then reduce to a simmer and cook for about 20–30 minutes, stirring occasionally until it thickens and flavors meld.
If using, I stir in lime juice toward the end for a bright tang.
After simmering, I let the chutney cool to room temperature before transferring it to a sterilized jar.
I refrigerate it—it’s ready to use once cooled.

Servings and timing

I typically make enough to yield about 2–3 cups of chutney. Prep time is around 10 minutes, and simmering takes about 20–30 minutes, so total time is approximately 30–40 minutes. It serves about 4–6 depending on use and portion size.

Variations

I reserve some diced pineapple or jalapeño to stir in at the end for extra texture.
I sometimes add golden raisins or minced candied ginger for sweetness and chew (like in a classic relish version).
I adjust spices by adding ground coriander, lime zest, or fresh cilantro stirred in after cooking for freshness.
I control the heat by using fewer jalapeños or removing seeds—fresh or pickled jalapeños both work well.

storage/reheating

I store the chutney in a clean, airtight jar in the refrigerator for up to two weeks. The flavor deepens over time; I let it rest a day before serving whenever possible. I usually serve it chilled or at room temperature—no reheating needed unless I’m drizzling it warm over grilled meats or fish.

FAQs

What’s the difference between chutney and relish?

I think of chutney as cooked longer and softer, with spices that meld into a smooth, jam‑like consistency—this is more of a chutney than a chunky relish.

Can I use canned pineapple instead of fresh?

I can, and it works fine—just drain and reserve the syrup, and simmer until thick. Fresh pineapple delivers a brighter flavor and better texture.

How can I reduce the heat level?

I remove seeds and ribs from the jalapeños or reduce to 1 pepper for mild spice. I also stir in fresh cilantro or lime at the end to soften the heat.

How can I extend its shelf life?

I can the chutney in sterilized jars via water‑bath processing, which lets me store it unopened for several months. Once opened, I refrigerate it and use within two weeks.

What dishes pair well with this chutney?

I love it with grilled chicken, pork, seafood tacos, cheese boards (especially creamy cheeses), or even drizzled over turkey burgers and salads for a sweet‑spicy contrast.

Conclusion

I always find that this Pineapple Jalapeño Chutney brings a spark of flavor to anything it touches. It’s bright, balanced, and full of personality, yet simple to make. Whether I serve it right away or let it mellow in the fridge, it elevates meals with a tropical‑spicy twist. I hope making and enjoying it becomes a staple condiment in my kitchen—and maybe yours too.