Sweet and Sour, Hot and Spicy Pineapple Chutney

This Sweet and Sour, Hot and Spicy Pineapple Chutney is so good, you’ll want to put it on or in everything, from grilled chicken to hamburgers to ice cream!

I’ve a real quick recipe to share with you today… well, quick to write, not necessarily quick to execute… Indeed, this Sweet and Sour, Hot and Spicy Pineapple Chutney needs to cook for a fairly long time, but it’s still super easy to make, though, so don’t let that scare you.

Plus, it’s so good, once you have it in the fridge, you’ll want to put it on or in everything, from grilled chicken and meats to salads to hamburgers and sandwiches maybe even ice cream!

For real, this chutney is so fresh, so deliciously sweet and sour with just the perfect amount of kick, it will instantly add TONS of flavor to just about anything it touches. I’ll definitely want to have it around all the time, especially during the summer.

If you’re not a big fan of pineapple, or if getting your hands on a fresh one would be nothing short of a miracle, or if you’re in the mood for something different, mango would make for a fantastic replacement, me thinks. You could even go with a half pineapple, half mango.

Start by sweating the onion in a large saute pan over medium heat, then add the pineapple, jalapeno peppers, ginger, walnuts and crushed piri-piri peppers. If you couldn’t find piri-piri peppers, you could very well use red chili pepper flakes.

Continue cooking, stirring often, until warm and fragrant, about 3 minutes.

Add the white wine vinegar, honey, salt, cinnamon, nutmeg and cloves and bring to a simmer.

Lower the heat and cook on low for 60 to 75 minutes…

…until the liquid is completely evaporated and the pineapple is translucent.

Remove from heat and allow to cool to room temperature, then transfer to clean air tight containers and store in the refrigerator for up to a couple of weeks.

This chutney will taste better after the flavors have had time to meld for a few days.

Serve with your favorite meat or fish, use to garnish sandwiches and hamburgers, add a few spoonfuls to sauces and vinaigrette for instant flavor boost, or try it over vanilla ice cream!

Print Recipe Rate this Recipe

5 from 4 votes

Sweet and Sour, Hot and Spicy Pineapple Chutney

Prep Time: 10 minutes minutes

Cook Time: 1 hour hour 15 minutes minutes

Total Time: 1 hour hour 25 minutes minutes

This Sweet and Sour, Hot and Spicy Pineapple Chutney is so good, you'll want to put it on or in everything, from grilled chicken to hamburgers to ice cream!

Servings: 3 cups

Ingredients

US Customary - Metric

• 1 small onion, finely chopped
• 1 large sweet pineapple, finely chopped (about 800g)
• 2 jalapeno peppers, seeded and finely chopped
• 3 tbsp fresh ginger, minced
• 1/4 cup chopped walnuts
• 3-4 piri-piri peppers, crushed
• 1 cup white wine vinegar
• 1/2 cup raw honey, you could also use unpasteurized honey
• 1/2 tsp salt, I use Himalayan salt
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• pinch ground cloves

Instructions

• Sweat the onion in a large saute pan over medium heat then add the pineapple, jalapeno peppers, ginger, walnuts and crushed piri-piri peppers. Continue cooking, stirring often, until warm and fragrant, about 3 minutes.
• Add the vinegar, honey, salt, cinnamon, nutmeg and cloves and bring to a simmer. Lower the heat and cook on low for 60 to 75 minutes, until the liquid is completely evaporated and the pineapple is translucent.
• Remove from heat and allow to cool to room temperature, then transfer to clean air tight containers and store in the refrigerator for up to a couple of weeks.
• This chutney will taste better after the flavors have had time to meld for a few days.
• Serve with your favorite meat or fish, use to garnish sandwiches and hamburgers, add a few spoonfuls to sauces and vinaigrette for instant flavor boost, or try it over vanilla ice cream!

Nutrition

Calories: 409kcal, Carbohydrates: 88g, Protein: 3g, Fat: 6g, Sodium: 401mg, Potassium: 499mg, Fiber: 5g, Sugar: 75g, Vitamin A: 255IU, Vitamin C: 142.3mg, Calcium: 65mg, Iron: 1.7mg

Course: Condiment

Cuisine: American

Author: Sonia! The Healthy Foodie

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