Spicy and sweet Pineapple Chutney, perfect to serve over
The Story Behind This Pineapple Chutney Recipe
In a recent post, I mentioned my friend, Kelly, who challenged me to duplicate her favorite Balsamic Vinegar Glaze. What I didn't expand on is that she also wanted me to duplicate another product; her favorite pineapple chutney.
This chutney is used as a pizza topping at a local pizza restaurant called Fire and Slice in Eureka, Montana. It's taken me a while to get around to it, but it's finally here!
This chutney is much spicier than the one used at Fire and Slice. While they most likely use Anaheim chilis, I went straight for the habaneros, which are my husband, Scott's favorite.
Of course, you can substitute Anaheim chilis or slightly spicier peppers like jalapeños or Serranos.
What Goes Into This Recipe
Recipe Ingredients and Substitutions
- Habaneros — This chutney is meant to be spicy, the habaneros will make that happen. Use one, two, or more, if you really want your mouth on fire!
- Pineapple — I like to use fresh pineapple in this chutney. However, in a pinch, canned pineapple can be used.
- Ginger — I use a combination of fresh ginger, and ginger powder, and candied ginger. However, you can use whatever you have at home.
How to Make This Recipe
Step 1 | Sauté
Saute onion in oil for a few minutes, then add peppers and garlic. Sauté an additional minute or so.
Step 2 | Simmer
Add the remaining ingredients and mix to combine. Simmer, over low heat for approximately 20 minutes, or until the chutney reaches the desired consistency.
Step 3 | Store
Store in two 8 oz. jars or in one pint-sized jar. If you don't plan on storing the chutney in the fridge, be sure to sterilize the jars before filling and process them in boiling water for 10 minutes after filling.
Recipe FAQs
Chutney and relish are very similar but not exactly the same. Relish is usually made with chopped or minced pickled vegetables, like cucumbers, for example.
Chutney, on the other hand, is usually made with fruit, a form of sweetener, and is heavily spiced.
The spice comes in the form of various spices like curry, cloves, cardamom, and allspice.
Then there's the heat, which is achieved by adding spicy chili peppers and pepper flakes. I add both, but if you want to make a milder version, you have my blessing!
Another difference between relish and chutney is that chutney is cooked for a longer period. This longer cooking time helps the mixture to reduce and thicken, similar to making jam, or a fruit reduction.
Like jam, chutney can be served cold, for example, as a dipping sauce. Or it can be served hot over grilled meats.
You can also serve it warm over cream cheese or even better, goat cheese. You're the boss in your kitchen, so don't let rules stop you; Now go create!
Chutney is an Indian savory or sometimes spicy condiment that's prepared with a mixture of any of the following ingredients: fruits, vegetables, herbs, tamarind, chilis, and spices.
Some common chutney flavors include mango, mint, onion, apple, tomato, and peach.
In Indian cuisine, chutney is served with curries, meats, samosas, and over rice. But let's not stop there. Just yesterday, I mixed some of this pineapple chutney with Scott's coleslaw salad and added some grilled and chopped chicken. He absolutely loved it!
But wait, I'm not done! What if in place of ketchup, you slather some chutney on your burger? Or load some on your pizza and stir some in your pasta? See how easy it is? Now it's your turn, how will you use this chutney?
Pro Tips
- Chutney texture varies from chunky to diluted. They can be prepared with fresh fruits or veggies, similar to salsa. However, more often, chutney is cooked down with sugar and vinegar, forming a delicious syrupy glaze.
- If the chutney becomes thicker than you'd like, add more water or juice until the desired consistency is reached.
- Pulse the chutney with cream cheese to make a cheese spread that can be served with crackers. Or spread some on your favorite sandwich or grilled cheese.
Related Recipes
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📖 Recipe
Pineapple Habanero Chutney
Ingredients
- 1 teaspoon olive oil
- â…“ cup red onion (diced)
- 2 habanero peppers (or milder chilis) (diced)
- 2 cloves garlic (minced)
- 2 cups fresh pineapple (chopped)
- 2 slices candied ginger (or 2 tsp. minced fresh ginger)
- ¼ cup pineapple juice (drained from pineapple)
- ¼ teaspoon salt
- ¼ teaspoon ginger powder
- 2 tablespoon white wine vinegar
- 1 teaspoon lemon juice
- 1 teaspoon crushed red pepper
- 4 whole cloves
Instructions
- Saute onion in oil for a few minutes, then add peppers and garlic. Sauté an additional minute or so.
- Add the remaining ingredients and mix to combine. Simmer, over low heat for approximately 20 minutes, or until chutney reaches the desired consistency.
- Store in two 8 oz. jars or in one pint-sized jar. If you don't plan on storing the chutney in the fridge, be sure to sterilze the jars before filling and process in boiling water for 10 minutes after filling.
Notes
- Chutney texture varies from chunky to diluted. They can be prepared with fresh fruits or veggies, similar to salsa. However, more often, chutney is cooked down with sugar and vinegar, forming a delicious syrupy glaze.
- If the chutney becomes thicker than you'd like, add more water or juice until the desired consistency is reached.
- Pulse the chutney with cream cheese to make a cheese spread that can be served with crackers. Or spread some on your favorite sandwich or grilled cheese.
Kylie railton says
We want to make this as we grew so many habaneros this year….can you can this in water bath? If you have 15?20? Minutes?
Hilda Sterner says
Hy Kylie, Yes, you sure can. I'd start with 15 minutes and add more time as needed for your elevation. 1,001 to 3,000 feet, add an additional 5 minutes. 3,001 to 6,000 feet, add an additional 10 minutes. 6,000 to 8,000 feet, add an additional 15 minutes.
Kelly Methey says
So happy you dreamed up a recipe for this! It looks so yummy! Can’t wait to try it, plus all the other suggested ways to eat it sound delicious! Thank you for this fantastic recipe
HildaSterner says
Let me know what you think when you test it out!