Pineapple Jalapeno Chutney With Coconut Lime Swirl

Looking for a condiment that will truly elevate your next meal? This Pineapple Jalapeño Chutney with Coconut Lime Swirl is a vibrant explosion of sweet, spicy, and tangy flavors. It’s the perfect accompaniment to grilled meats, cheeses, tacos, or even enjoyed straight from the jar (we won’t judge!). The combination of juicy pineapple, fiery jalapeños, and a creamy coconut-lime swirl creates a truly unforgettable taste experience. This recipe is surprisingly easy to make and will impress your friends and family with its complex and delicious profile. Get ready to add a little sunshine to your plate!

What You’ll Need: The Ingredient Rundown

• 500g (2 cups) Fresh Pineapple, Diced: Use a ripe but firm pineapple for the best flavor and texture. The sweetness of the pineapple is the foundation of this chutney, so choosing a good one is key. Look for a pineapple that smells fragrant and has a slight give when gently squeezed.
• 150g (1 cup) Jalapeño Peppers, Seeded and Minced: The heat level of jalapeños can vary, so taste a small piece before adding them to the chutney. Removing the seeds and membranes will reduce the spice, while leaving some in will give it a more significant kick.
• 100g (½ cup) Red Onion, Finely Chopped: Red onion provides a lovely sharpness and color to the chutney. Finely chopping ensures it cooks down and blends seamlessly with the other ingredients.
• 30g (2 Tbsp) Fresh Ginger, Grated: Fresh ginger adds a warm, zesty note that complements the pineapple and jalapeño beautifully. Grating the ginger releases its essential oils, maximizing its flavor.
• 2 Cloves Garlic, Minced: Garlic provides a savory depth to the chutney. Mincing it finely ensures it distributes evenly throughout the mixture.
• 120ml (½ cup) Apple Cider Vinegar: Apple cider vinegar adds a tangy acidity that balances the sweetness of the pineapple and brown sugar. It also helps to preserve the chutney.
• 100g (½ cup) Brown Sugar: Brown sugar contributes a rich, molasses-like sweetness and helps to create a lovely caramelized flavor. Light or dark brown sugar can be used, depending on your preference.
• 1 tsp Mustard Seeds: Mustard seeds add a subtle pop of flavor and texture. They release their aroma and flavor as they cook.
• ½ tsp Salt: Salt enhances all the other flavors in the chutney and helps to balance the sweetness and spice.
• ¼ tsp Black Pepper: Black pepper adds a subtle warmth and complexity to the chutney.
• 100ml (⅓ cup) Coconut Cream (Full-Fat): Full-fat coconut cream provides a rich, creamy base for the swirl. Using full-fat ensures a thick and luxurious texture.
• Zest of 1 Lime: Lime zest adds a bright, citrusy aroma and flavor. Be sure to zest only the green part of the peel, avoiding the white pith which can be bitter.
• 30ml (2 Tbsp) Fresh Lime Juice: Fresh lime juice provides a tangy acidity that complements the coconut cream and balances the sweetness of the chutney.
• 30g (¼ cup) Toasted Coconut Flakes, Plus Extra for Garnish: Toasted coconut flakes add a delightful crunch and a subtle coconut flavor. Toasting them enhances their aroma and flavor.

Ingredient Substitutions

Don’t have everything on hand? Here are a few simple substitutions you can make:

• Pineapple: While fresh pineapple is best, you can use canned pineapple chunks in juice (drained well) in a pinch.
• Jalapeños: If you prefer a milder chutney, use serrano peppers instead of jalapeños. For even less heat, remove the seeds and membranes completely.
• Apple Cider Vinegar: White wine vinegar or rice vinegar can be used as substitutes for apple cider vinegar.
• Coconut Cream: If you can’t find coconut cream, you can use the thick part of refrigerated full-fat coconut milk.

Step-by-Step Instructions for Pineapple Jalapeno Chutney

1. Prepare the Pineapple and Peppers: Begin by dicing the fresh pineapple into approximately ½-inch pieces. Ensure the pieces are relatively uniform in size for even cooking. Seed and finely mince the jalapeño peppers. Removing the seeds reduces the heat, but feel free to leave some in if you prefer a spicier chutney. Finely chop the red onion – a small dice is best to ensure it cooks down and blends well with the other ingredients.
2. Combine Initial Ingredients: In a heavy-bottomed saucepan (stainless steel or enamel-coated cast iron works well), combine the diced pineapple, minced jalapeños, chopped red onion, grated ginger, and minced garlic. A heavy-bottomed pan prevents scorching and ensures even heat distribution.
3. Add Liquids and Seasonings: Pour in the apple cider vinegar and add the brown sugar, mustard seeds, salt, and black pepper. Stir well to dissolve the brown sugar. The apple cider vinegar provides acidity, balancing the sweetness of the pineapple and sugar, while the mustard seeds add a subtle pop of flavor.
4. Simmer the Chutney: Bring the mixture to a gentle boil over medium heat. Once boiling, reduce the heat to low and simmer, stirring occasionally. This prevents sticking and ensures even cooking. Continue to simmer for 20-25 minutes, or until the pineapple is soft and the liquid has thickened to a jam-like consistency. The chutney will thicken further as it cools.
5. Toast the Coconut Flakes: While the chutney simmers, toast the coconut flakes in a dry skillet over medium heat. Shake the pan frequently to prevent burning. Toast until golden brown and fragrant, about 3-4 minutes. Transfer the toasted coconut flakes to a plate to cool completely. Toasting enhances the coconut’s flavor and adds a delightful textural contrast.
6. Prepare the Coconut-Lime Swirl: In a small bowl, whisk together the full-fat coconut cream, lime zest, and fresh lime juice until smooth. The lime zest adds a bright, aromatic element, while the lime juice provides additional acidity. Chill the mixture in the refrigerator for at least 10 minutes to allow it to thicken slightly. This makes it easier to swirl into the chutney.
7. Cool and Transfer Chutney: Once the chutney has reached the desired thickness, remove it from the heat and let it cool for about 5 minutes. This prevents the coconut-lime swirl from melting immediately. Transfer the warm chutney to a shallow serving bowl.
8. Create the Coconut-Lime Swirl: Drop spoonfuls of the chilled coconut-lime cream onto the surface of the warm chutney. Using the back of a spoon, gently swirl the cream into the chutney, creating visible ribbons. Avoid overmixing, as you want to maintain the distinct contrast between the orange chutney and the white swirl.
9. Garnish and Rest: Sprinkle the toasted coconut flakes over the top of the chutney, reserving a few for a final garnish. Let the chutney rest for 10 minutes to allow the flavors to meld and deepen.
10. Serve and Enjoy: Serve the Pineapple Jalapeno Chutney at room temperature. For an elegant presentation, serve in small ramekins or glass jars. Drizzle a thin line of extra coconut-lime cream around the edge and finish with a final dusting of toasted coconut flakes.

The Science Behind the Sweet Heat

This Pineapple Jalapeno Chutney isn’t just a delicious combination of flavors; it’s a carefully balanced interplay of culinary science. The acidity of the apple cider vinegar not only brightens the flavors but also acts as a natural preservative. The sugar, in conjunction with the vinegar, creates a pectin-rich environment, helping the chutney thicken to its characteristic jam-like consistency. The heat from the jalapeños is tempered by the sweetness of the pineapple and brown sugar, creating a complex and satisfying flavor profile. The coconut-lime swirl adds a cooling element, further enhancing the overall experience.

Pairing Suggestions: Beyond the Bite

While this chutney is fantastic on its own, it truly shines when paired with complementary flavors. Consider serving it with grilled pork or chicken, adding a vibrant kick to tacos or sandwiches, or using it as a glaze for salmon. It’s also a delightful accompaniment to cheese boards, particularly with creamy cheeses like brie or goat cheese. For a unique appetizer, spread it on crackers with a slice of prosciutto.

Adjusting the Heat Level

The heat level of this chutney is easily customizable. For a milder chutney, remove the seeds and membranes from the jalapeños completely. You can also use fewer jalapeños or substitute them with milder chili peppers like serranos. For a spicier chutney, leave some of the seeds in or add a pinch of cayenne pepper. Remember to taste as you go and adjust the heat to your preference.

Storing Your Homemade Chutney

Leftover Pineapple Jalapeno Chutney can be stored in an airtight container in the refrigerator for up to 2 weeks. The flavors will continue to develop over time. For longer storage, you can process the chutney in sterilized jars using a water bath canning method. This will allow you to store it in a cool, dark place for up to a year. Always check for signs of spoilage before consuming.

Frequently Asked Questions

Q: Can I use frozen pineapple?

A: While fresh pineapple is recommended for the best flavor and texture, you can use frozen pineapple. Be sure to thaw it completely and drain off any excess liquid before using.

Q: What if I don’t have apple cider vinegar?

A: You can substitute with white wine vinegar or rice vinegar, but the flavor will be slightly different.

Q: Can I make this chutney ahead of time?

A: Yes, you can make the chutney up to 2 days in advance. Store it in an airtight container in the refrigerator and add the coconut-lime swirl just before serving.

Enjoy this vibrant and flavorful Pineapple Jalapeno Chutney with Coconut Lime Swirl! Don’t forget to save this recipe to Pinterest for later inspiration!

Print