Description
Discover a burst of tropical flavors with this Pineapple Red Pepper Chutney! The natural sweetness of pineapple meets the mild heat of red peppers, creating a tangy, spicy condiment that’s perfect for any occasion. Whether served with grilled meats, slathered on sandwiches, or paired with cheese boards, this homemade chutney adds a flavorful twist to your meals. Easy to make and packed with fresh ingredients, this chutney is sure to become a favorite in your kitchen!
Ingredients
Scale
Main Ingredients:
- 2 cups fresh pineapple, diced
- 1 large red bell pepper, finely chopped
- ½ cup white vinegar
- ½ cup granulated sugar
- 1 tablespoon fresh ginger, grated
- 2 cloves garlic, minced
- ½ teaspoon red chili flakes (adjust to taste)
- ½ teaspoon mustard seeds
- ½ teaspoon cumin powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
Optional Additions:
- ¼ cup raisins (for extra sweetness)
- ¼ cup chopped almonds or cashews (for texture)
- 1 tablespoon fresh cilantro or mint (for freshness)
Instructions
- Prep the Ingredients:
- Peel and core the pineapple, then dice it into small chunks.
- Finely chop the red bell pepper.
- Mince the garlic and grate the ginger.
- Sauté the Aromatics:
- In a medium saucepan, heat a tablespoon of oil over medium heat.
- Add mustard seeds, cumin powder, garlic, and ginger. Sauté for about 1 minute until fragrant.
- Cook the Chutney:
- Add the chopped pineapple and red pepper to the pan. Stir to coat them with the spices.
- Pour in the vinegar and add sugar, red chili flakes, salt, and black pepper. Stir well.
- Reduce heat to low and let it simmer for 35-45 minutes, stirring occasionally.
- Adjust & Finish:
- Taste the chutney and adjust seasoning if needed (add more sugar for sweetness or vinegar for tang).
- If the consistency is too thick, add a little water or pineapple juice.
- For a smoother texture, mash slightly with a fork or use an immersion blender.
- Cool & Store:
- Let the chutney cool completely before transferring to a sterilized jar.
- Store in the refrigerator for up to 2 weeks, or freeze for longer storage.
Notes
- Make it spicier: Add extra red chili flakes or a diced fresh chili pepper.
- For a chunkier texture: Keep the pineapple pieces larger and reduce mashing.
- Canning option: If properly canned, this chutney can last up to a year.
- Serving tip: Let the chutney sit overnight before serving to deepen the flavors
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Condiment
- Method: Simmering
- Cuisine: Fusion (Indian-inspired)
Nutrition
- Calories: 45
- Sugar: 9g
- Sodium: 50mg
- Fat: 0.1g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 1g
- Protein: 0.3g
- Cholesterol: 0mg
Keywords: pineapple chutney, red pepper chutney, spicy condiment, homemade chutney