A sweet, tangy, and spicy chutney that pairs perfectly with grilled chicken, fish, tacos, sandwiches, or even as a dip with chips!
📝 Ingredients
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2 cups fresh pineapple, finely chopped
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1–2 jalapeños, finely minced (seeds removed for less heat)
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¼ cup red onion, finely diced
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2 cloves garlic, minced
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2 tbsp apple cider vinegar (or white vinegar)
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2 tbsp brown sugar (adjust to taste)
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1 tbsp lime juice (fresh)
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½ tsp salt
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¼ tsp black pepper
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½ tsp red chili flakes (optional, extra heat)
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2 tbsp chopped fresh cilantro (optional)
👩🍳 Instructions
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Prep Ingredients: Finely chop pineapple, jalapeños, onion, and garlic.
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Cook Base: In a saucepan over medium heat, add pineapple, onion, garlic, vinegar, brown sugar, lime juice, salt, and pepper.
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Simmer: Cook for 10–15 minutes, stirring occasionally, until pineapple softens and mixture thickens slightly.
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Adjust Heat: Add jalapeños and chili flakes. Simmer another 3–5 minutes.
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Finish: Remove from heat, stir in fresh cilantro if using.
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Cool & Store: Let cool completely. Store in an airtight jar in the refrigerator for up to 1 week.
❓ Q & A
Q1: Can I use canned pineapple?
Yes! Just drain it well and reduce sugar slightly since canned pineapple is sweeter.
Q2: How can I make it less spicy?
Remove jalapeño seeds completely and use only one pepper.
Q3: Can I make it smoother?
Yes, blend lightly for a smoother, sauce-like consistency.
Q4: What dishes pair best with this chutney?
Grilled chicken, shrimp, fish tacos, roasted pork, burgers, wraps, or cheese boards.
Q5: Can I freeze this chutney?
Yes, freeze in small portions for up to 2 months. Thaw in fridge before using.
Q6: Can I make it without cooking?
Yes! Mix everything raw for a fresh salsa-style version. It will be chunkier and less thick.