Pineapple Habanero Chutney: Sunshine and Spice in Every Bite
Sweet and spicy? You got it! I’m bringing the tropics to your table with this homemade Pineapple Habanero Chutney! It’s surprisingly easy to make and combines the juicy sweetness of pineapple with the perfect kick of habanero. It’s the perfect way to add a touch of excitement to any meal.
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Pineapple Habanero Chutney is one of my favorite condiments. The natural sweetness of ripe pineapples and the bold heat of habanero peppers create a perfect balance of flavors.
I love serving this chutney with grilled meats, seafood, and vegetables, where its sweet and spicy notes shine. Pineapple Habanero Chutney is a fantastic appetizer dip, giving snacks a delightful burst of tropical heat.
Ingredients
Canned Crushed Pineapple: I prefer using canned crushed pineapple for its consistent texture. It’s convenient and ensures that the chutney has the perfect balance of moisture and flavor without the hassle of peeling and chopping fresh pineapple.
Habanero Pepper: This pepper brings the heat! I recommend using gloves when handling habaneros. Finely chopping the pepper ensures an even distribution of heat throughout the chutney.
Red Bell Pepper and Red Onion: Red bell peppers add a subtle sweetness and vibrant color, while red onions offer a mild yet distinctive flavor. Both should be diced finely to blend seamlessly with the other ingredients, creating a beautiful and tasty mix.
Sugar and Apple Cider Vinegar: A touch of sugar enhances the pineapple’s natural sweetness, while apple cider vinegar adds tangy depth and complexity. Together, they create a well-rounded flavor profile that balances sweet, spicy, and tangy elements.
Garam Masala: This blend of spices adds warmth and aromatic complexity to the chutney. A small amount enhances the overall flavor, bringing a hint of exotic spice that elevates the dish.
See the recipe card for the complete list of ingredients and quantities.
Step-by-step Instructions
Step 1: Heat a saucepan or Dutch oven over medium heat. Add oil and saute the red onion and habanero pepper for 2-3 minutes, until softened.
Step 2: Add the crushed pineapple with its juice, bell pepper, ginger, lemon juice, apple cider vinegar, garam masala, sugar, and salt. Bring the mixture to a simmer and reduce heat to low. Cook for 45-60 minutes, stirring occasionally.
Expert Tips
- Wear gloves to protect your hands from the intense heat when working with habanero peppers. Remove the seeds and membranes for a milder chutney.
- Ensure all your ingredients are finely and uniformly chopped. This helps with even cooking and creates a smoother, more cohesive chutney.
- Simmer the chutney on low heat to allow the flavors to meld together. Avoid boiling it too hard, as this can break down the texture of the ingredients and make the chutney too mushy.
- If the chutney is too thick, add water to reach your desired consistency. If it’s too thin, continue simmering until it reduces to the thickness you prefer.
- Allow the chutney to cool completely before storing it in sterilized jars. Store it in the refrigerator for up to a month or process it in a water bath for long-term storage.
- Always use a clean and dry spoon when handling the chutney. Any moisture content can reduce its shelf life.
How To Use Pineapple Habanero Chutney
- Grilled Meats and Seafood: I love spreading the chutney over grilled chicken or fish. It caramelizes beautifully, adding a sweet and spicy glaze.
- Sandwiches, Wraps, and Burgers: I use a small amount of chutney as a spread in sandwiches, wraps, or burgers. It adds a burst of tropical flavor to turkey, ham, veggie sandwiches, and burgers.
- Cheese Board and Appetizers: I serve the chutney alongside cheeses like sharp cheddar, goat cheese, or brie. It also makes a zesty dip for appetizers such as samosas, spring rolls, and chicken wings.
If you tried this Pineapple Habanero Chutney Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below.
Equipment
Ingredients
- 1 20 oz can crushed pineapple undrained
- 2 habanero pepper seeded (wear gloves!)
- 1 tablespoon oil
- ½ red bell pepper diced
- ¼ cup red onion diced
- 1 tablespoon ginger minced
- 2 tablespoons lemon juice
- ¼ cup sugar
- 2 tablespoons apple cider vinegar
- ½ teaspoon garam masala
- ¼ teaspoon salt adjust as per taste
Instructions
- Heat a saucepan or Dutch oven over medium heat. Add oil and saute the red onion and habanero pepper for 2-3 minutes, until softened.
- Add the crushed pineapple with its juice, diced red bell pepper, ginger, lemon juice, apple cider vinegar, garam masala, sugar, and salt to the pan. Mix well.
- Bring the mixture to a simmer and reduce heat to low. Cook for 45-50 minutes, stirring occasionally, until the chutney thickens and reduces in volume. The fruit should be softened, and the flavors well combined.
Notes
- Wear gloves to protect your hands from the intense heat when working with habanero peppers. Remove the seeds and membranes for a milder chutney.
- Ensure all your ingredients are finely and uniformly chopped. This helps with even cooking and creates a smoother, more cohesive chutney.
- Simmer the chutney on low heat to allow the flavors to meld together. Avoid boiling it too hard, as this can break down the texture of the ingredients and make the chutney too mushy.
- If the chutney is too thick, add water to reach your desired consistency. If it’s too thin, continue simmering until it reduces to the thickness you prefer.
Nutrition
