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The Ultimate Sweet & Spicy Pineapple Chutney – vegetarian recipe
Stav Kogan

The Ultimate Sweet & Spicy Pineapple Chutney

This jammy, sweet-and-spicy pineapple chutney 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
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 16 serving
Calories: 45
Ingredients Method Nutrition

Ingredients
  

  • 2 cups (330 g / 11.6 oz) minced pineapple, fresh or canned, drain excess juice
  • 1/2 cup (75 g / 2.65 oz) chopped dates or dried apricots
  • 1 1/2 tablespoons (15 g / 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 (10 ml / 0.3 fl oz) cumin seeds
  • 1/4 cup (60 ml) freshly squeezed lime juice
  • 2 tablespoons (30 g / 1.06 oz) brown sugar
  • 1 tablespoon (15 ml / 0.5 fl oz) minced fresh chile, like jalapeño or Thai, or to taste
  • Pinch of salt
  • 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.
  • 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.

Method
 

  1. Combine all in a medium saucepan.
  2. Stir everything together well to ensure the sugar and spices are evenly distributed.
  3. Cover the saucepan and bring the mixture to a boil over high heat.
  4. Once boiling, remove the lid.
  5. Reduce the heat to medium or medium-low and let the chutney simmer for about 15 minutes.
  6. Stir occasionally to prevent it from sticking to the bottom of the pan. The chutney will thicken and become jammy.
  7. Remove the pan from the heat and allow the chutney to cool to room temperature.
  8. Taste and adjust seasoning if necessary, adding more salt, sugar, or chile to your liking.
  9. Serve immediately or store in an airtight container in the refrigerator. This chutney keeps well for at least a week.
  10. 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.

Nutrition

Calories: 45kcalCarbohydrates: 11gProtein: 0.3gFat: 0.1g

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