Sweet-and-spicy pineapple chutney is my jar of tropical sunshine: minced pineapple cooked with dates, ginger, mustard, cumin, lime, and brown sugar until sticky and jammy. Thirty minutes, and it makes every curry night and cheese plate considerably livelier.
The Ultimate Sweet & Spicy Pineapple Chutney
Get ready to elevate your meals with a condiment that’s bursting with flavor! This jammy, sweet-and-spicy pineapple chutney is a game-changer. Drawing inspiration from both traditional Indian chutneys and historic European fruit preserves, it strikes the perfect balance between vibrant sweetness and a gentle, warming heat. The secret? A brilliant mix of fresh and dried fruit that creates an incredible depth of flavor and texture. It’s the perfect zesty companion for savory dishes like Coconut Rice or Crispy Tofu, but don’t be surprised if you find yourself slathering it on a simple piece of buttered toast. It’s just that good!
Ingredients
• MAKES: About 2 cupsTIME: 30 minutes
• 2 cups / 330g (11.6 oz) minced pineapple, fresh or canned, drain excess juice
• 1/2 cup / 75g (2.65 oz) chopped dates or dried apricots
• 1 1/2 tablespoons / 15g (0.53 oz) peeled and minced fresh ginger
• 1/2 teaspoon (10 ml / 0.3 fl oz) dry mustard or mustard seeds
• 1/2 teaspoon cumin seeds
• 1/4 cup / 60ml freshly squeezed lime juice
• 2 tablespoons / 30g (1.06 oz) brown sugar
• 1 tablespoon (15 ml) minced fresh chile, like jalapeño or Thai, or to taste
• Pinch of salt
Instructions
1. Combine all in a medium saucepan. Stir everything together well to ensure the sugar and spices are evenly distributed.
2. Cover the saucepan and bring the mixture to a boil over high heat. Once boiling, remove the lid.
3. Reduce the heat to medium or medium-low and let the chutney simmer for about 15 minutes. Stir occasionally to prevent it from sticking to the bottom of the pan. The chutney will thicken and become jammy.
4. Remove the pan from the heat and allow the chutney to cool to room temperature. Taste and adjust seasoning if necessary, adding more salt, sugar, or chile to your liking.
5. Serve immediately or store in an airtight container in the refrigerator. This chutney keeps well for at least a week.
Nutritional Information
• Yields: 16 servings | Serving Size: 2 tablespoons (30 ml / 1 fl oz)
• Amount Per Serving
• Calories: 45
• Total Fat: 0.1g
• Carbohydrates: 11g
• Sugar: 9g
• Protein: 0.3g
• Disclaimer: is estimated and may vary depending on the specific used.
Pro Tips
• Pro-Tips for Perfect Chutney
• For the best flavor, allow the chutney to cool completely and serve at room temperature. This lets the sweet and spicy notes meld together perfectly.
• Don’t be afraid to experiment with fruit combinations! Try swapping the pineapple for peaches with dried apricots, or plums with dried figs for a seasonal twist.
• Create a festive Cranberry Chutney for the holidays by replacing the pineapple with cranberries, orange juice for lime juice, and a pinch of ground cloves instead of cumin.
• Control the heat by adjusting the amount of fresh chile. For a milder chutney, remove the seeds and membranes from your jalapeño, or use a pinch of red pepper flakes for a more diffuse heat.
FAQ
Q: Is this pineapple chutney recipe vegan
A: Yes, this pineapple chutney is naturally vegan. All the core ingredients like pineapple, dates, ginger, and spices are plant-based. To be certain, simply use a brown sugar that is certified vegan, as some refined sugars are processed using bone char.
Q: What vegetarian dishes can I serve this chutney with
A: This versatile sweet and spicy chutney is a fantastic flavor booster for many vegetarian meals. It pairs beautifully with crispy tofu, vegetable samosas, lentil burgers, or served alongside coconut rice and dal. You can also use it as a delicious glaze for roasted root vegetables.
Q: Can I make this pineapple chutney without refined sugar
A: Absolutely. For a refined sugar-free option, you can substitute the brown sugar with an equal amount of maple syrup, agave nectar, or coconut sugar. The natural sweetness from the pineapple and dates provides a great base, so you can adjust the added sweetener to your taste.
Q: How long does this homemade chutney last
A: Store your cooled pineapple chutney in an airtight container or glass jar in the refrigerator. It will keep well for at least one week. In fact, the flavors often meld and become even more delicious after a day or two.
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The Ultimate Sweet & Spicy Pineapple Chutney
Ingredients
Method
- Combine all in a medium saucepan.
- Stir everything together well to ensure the sugar and spices are evenly distributed.
- Cover the saucepan and bring the mixture to a boil over high heat.
- Once boiling, remove the lid.
- Reduce the heat to medium or medium-low and let the chutney simmer for about 15 minutes.
- Stir occasionally to prevent it from sticking to the bottom of the pan. The chutney will thicken and become jammy.
- Remove the pan from the heat and allow the chutney to cool to room temperature.
- Taste and adjust seasoning if necessary, adding more salt, sugar, or chile to your liking.
- Serve immediately or store in an airtight container in the refrigerator. This chutney keeps well for at least a week.
- Don't be afraid to experiment with fruit combinations! Try swapping the pineapple for peaches with dried apricots, or plums with dried figs for a seasonal twist.
