Here’s the recipe for *Spicy Pineapple Jalapeño Chutney* — sweet, tangy, spicy, and goes on everything
_Makes ∼2 cups | Prep 10 min, Cook 15 min_
*Ingredients*
*Chutney Base*
– *Pineapple*: 3 cups, fresh or canned — diced into ½-inch chunks. If canned, drain well
– *Jalapeños*: 2-3, fresh — 1 minced fine, 1-2 sliced for topping. Remove seeds for less heat
– *Red onion*: ½ small, minced fine — about ¼ cup
– *Garlic*: 2 cloves, minced
– *Fresh ginger*: 1 tbsp, grated
*Sweet + Tangy Sauce*
– *Apple cider vinegar*: ½ cup — or white vinegar
– *Brown sugar*: ⅓ cup, packed — light or dark
– *Honey*: 2 tbsp — balances the vinegar
– *Soy sauce*: 1 tbsp — for umami depth
– *Lime juice*: 1 tbsp, fresh — added at end for brightness
*Spices + Texture*
– *Red pepper flakes*: 1-2 tsp — adjust to heat preference
– *Ground cumin*: ½ tsp
– *Smoked paprika*: ½ tsp
– *Mustard seeds*: 1 tsp — optional, for texture + pop
– *Cornstarch*: 1 tsp — mixed with 1 tbsp water, optional for thicker chutney
– *Salt*: ½ tsp, kosher
– *Scallions*: 2 tbsp, thinly sliced — for garnish
– *Cilantro*: 2 tbsp, chopped — optional
*Method*
*1. Sauté aromatics — 3 min*
In medium saucepan over medium heat, add 1 tsp oil. Add minced onion, 1 minced jalapeño, garlic, ginger, mustard seeds if using. Sauté 2-3 min until fragrant and onion softens. Don’t brown.
*2. Add pineapple + liquids — 2 min*
Add diced pineapple, vinegar, brown sugar, honey, soy sauce, red pepper flakes, cumin, paprika, salt. Stir to combine. Bring to simmer.
*3. Simmer + reduce — 10-12 min*
Simmer uncovered, stirring occasionally. Pineapple will release juice, then it reduces. Cook until syrupy and chunks are tender but still hold shape, about 10-12 min.
For thicker chutney: stir cornstarch slurry in during last 2 min and cook until glossy.
*4. Finish — 1 min*
Remove from heat. Stir in lime juice, sliced jalapeños for topping, scallions, cilantro if using. Taste — should be sweet, tangy, spicy, salty all at once. Add more red pepper flakes or honey to balance.
*5. Jar it*
Spoon into clean jar while warm. That glossy, chunky look from your photo comes from reducing it until syrupy. Top with extra fresh jalapeño slices + red pepper flakes like the image. Cool to room temp, then refrigerate.