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!

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!

Sweet and Sour, Hot and Spicy Pineapple Chutney by Sonia! The Healthy Foodie | Recipe on thehealthyfoodie.com

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.

Sweet and Sour, Hot and Spicy Pineapple Chutney by Sonia! The Healthy Foodie | Recipe on thehealthyfoodie.com

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.

Sweet and Sour, Hot and Spicy Pineapple Chutney by Sonia! The Healthy Foodie | Recipe on thehealthyfoodie.com

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

Sweet and Sour, Hot and Spicy Pineapple Chutney by Sonia! The Healthy Foodie | Recipe on thehealthyfoodie.com

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

Sweet and Sour, Hot and Spicy Pineapple Chutney by Sonia! The Healthy Foodie | Recipe on thehealthyfoodie.com

…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.

Sweet and Sour, Hot and Spicy Pineapple Chutney by Sonia! The Healthy Foodie | Recipe on thehealthyfoodie.com

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!

Sweet and Sour, Hot and Spicy Pineapple Chutney by Sonia! The Healthy Foodie | Recipe on thehealthyfoodie.com

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!
Print Recipe Rate this Recipe
5 from 2 votes

Sweet and Sour, Hot and Spicy Pineapple Chutney

Prep Time: 10 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 25 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

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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