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Homemade Spicy Pineapple Jalapeño Chutney in a jar with fresh ingredients

Spicy Pineapple Jalapeño Chutney

A sweet and spicy chutney made with fresh pineapple, jalapeños, and warming spices, perfect for everyday gluten-free cooking.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Condiment, Sauce
Cuisine: Gluten-Free, Modern American
Calories: 50
Ingredients Method Notes

Ingredients
  

Essentials
  • 1 medium fresh pineapple, peeled, cored, and diced Sweet and tangy fresh fruit; naturally gluten-free.
  • 2-3 pieces fresh jalapeños, seeded and minced Bring bright heat; leave seeds for more kick.
  • 1 small red onion, finely chopped Adds sharpness and color.
  • 1/4 cup apple cider vinegar Gives balance and a gentle tang.
  • 1/4 cup brown sugar Helps caramelize, thicken, and mellow the heat.
  • 1 teaspoon ground ginger Warm spice that complements pineapple.
  • 1 teaspoon ground cumin Adds earthy depth.
  • 1/2 teaspoon salt Brings flavors together.
  • 1/4 teaspoon black pepper Adds a gentle bite.
Optional Add-ons
  • 1 tablespoon lime juice Brightens the chutney.
  • minced garlic For extra savory depth.
  • fresh cilantro or mint Added at the end for a cooling note.
  • diced mango For extra tropical sweetness.
  • more jalapeños or hot sauce For those who love it fiery.

Method
 

Preparation
  1. Peel, core, and dice the pineapple into roughly 1/2-inch pieces.
  2. Seed and mince the jalapeños.
  3. Finely chop the red onion.
Cooking
  1. Combine diced pineapple, minced jalapeños, and chopped red onion in a medium saucepan.
  2. Add apple cider vinegar, brown sugar, ground ginger, ground cumin, salt, and black pepper.
  3. Stir gently to mix ingredients.
  4. Bring mixture to a gentle simmer over medium heat.
  5. Lower heat and simmer for 15-20 minutes, stirring occasionally, until thickened.
Finishing Touches
  1. Taste and adjust seasoning with lime juice, cilantro, or a pinch more brown sugar if needed.
  2. Cool slightly before transferring to a clean jar and refrigerate.

Notes

Perfect for topping grilled proteins, tacos, or as an appetizer with cheese and crackers. Keeps for up to two weeks in the fridge.