If you’re searching for a condiment that packs a punch of flavor and excitement, you will absolutely fall for Sweet and Sour, Hot and Spicy Pineapple Chutney. This vibrant chutney delivers a luscious combination of tang, sweetness, and fiery heat—guaranteed to brighten up any meal, whether you’re serving it with grilled meats, fish, sandwiches, or even a scoop of vanilla ice cream!

Why You’ll Love This Recipe

Unforgettable Flavors: Every spoonful brings the ultimate harmony of sweetness, tartness, and bold spice—no two bites taste exactly the same!
Versatile Magic: Sweet and Sour, Hot and Spicy Pineapple Chutney can instantly upgrade meats, fish, sandwiches, cheese plates, and even desserts.
Simple Ingredients, Big Impact: Everything you need is fresh, wholesome, and easy to find, but the result tastes gourmet.
Made for Sharing: This recipe yields a generous batch—just right for gifting or making your next gathering extra memorable.

Sweet and Sour, Hot and Spicy Pineapple Chutney Recipe - Recipe Image

Ingredients You’ll Need

Each ingredient in Sweet and Sour, Hot and Spicy Pineapple Chutney plays a starring role, layering color, texture, and dynamic flavor into every bite. There are no fillers here—just good, honest components that come together in the most incredible way!

Chopped Onion: Adds a soft, savory base and wonderful aroma as the chutney cooks.
Fresh Pineapple: The heart of the recipe! Sweet, juicy, and vibrant—opt for a ripe pineapple for both color and flavor.
Jalapeno Peppers: Deliver just the right heat and a touch of green, balancing the pineapple’s sweetness.
Fresh Ginger: Brings warmth and zing, rounding out the spicy profile beautifully.
Walnuts: Offer delightful crunch and earthy undertones among the juicy fruit.
Crushed Piri-Piri Peppers: For those who love fire—they bring assertive, fiery notes that make each bite pop!
White Wine Vinegar: Provides the backbone of tangy acidity, essential for that classic chutney zing.
Raw Honey: Lends luscious sweetness plus subtle floral undertones (use unpasteurized honey for added complexity).
Himalayan Salt: Enhances every note, rounding out the sweet, tart, and spicy flavors.
Ground Cinnamon, Nutmeg & Cloves: These warming spices add a cozy, aromatic finish in true chutney fashion.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

One of my favorite things about Sweet and Sour, Hot and Spicy Pineapple Chutney is how easily you can change things up to suit your own taste or the contents of your pantry. Don’t be afraid to experiment—this recipe is endlessly adaptable!

Milder Chutney: Leave out the piri-piri peppers or cut the jalapeno in half for gentler spice with all the flavor.
Tropical Boost: Add a handful of diced mango or papaya for extra bright, fruity notes.
Nut-Free: Omit walnuts or swap for pumpkin seeds if you want that crunch without tree nuts.
Bolder Spice: Toss in a dash more ginger or a sprinkle of cayenne for serious heat seekers.

How to Make Sweet and Sour, Hot and Spicy Pineapple Chutney

Step 1: Build the Flavor Base

Start by sweating the chopped onion in a large sauté pan over medium heat until it turns soft and fragrant—this is how you unlock its gentle sweetness. Once the onions glisten, add the pineapple, jalapenos, ginger, walnuts, and crushed piri-piri peppers. Stir everything together and continue cooking for 2–3 minutes until the mixture is warm, colorful, and already teasing your senses!

Step 2: Simmer and Transform

Pile in the white wine vinegar, honey, salt, cinnamon, nutmeg, and cloves. Raise the heat just enough to bring the mixture to a gentle simmer—the kitchen will begin to smell absolutely magical! Lower the heat and cook on low for 60–75 minutes, stirring occasionally, until the liquid evaporates and the pineapple turns gloriously translucent. The chutney will thicken and glossy bubbles will signal it’s nearly done.

Step 3: Cool Down and Store

Remove the pan from heat and let the chutney cool to room temperature. Now you can transfer it into clean, airtight jars or containers. Pop it in the refrigerator, where it keeps happily for a couple of weeks. Here’s a pro secret: the flavor deepens and gets even better after a few days, so try to resist eating it all at once!

Pro Tips for Making Sweet and Sour, Hot and Spicy Pineapple Chutney

Pineapple Perfection: Choose a ripe pineapple with a golden color and sweet scent—this gives your chutney the best natural sweetness and texture.
Mind the Simmer: Low and slow is key—resist the urge to rush the simmering process, as it’s what creates that classic sticky, jammy consistency.
Spice to Your Liking: Adjust the type and amount of hot peppers to match your desired level of heat. Remember, flavors mellow as the chutney cools and sits!
Flavor Melding: Letting the chutney rest for a day or two in the fridge really brings the sweet, sour, hot, and spicy notes together for a punchier taste experience.

How to Serve Sweet and Sour, Hot and Spicy Pineapple Chutney

Garnishes

For a lovely finishing touch, sprinkle your Sweet and Sour, Hot and Spicy Pineapple Chutney with a handful of chopped fresh cilantro, thinly sliced scallions, or a dusting of toasted sesame seeds. These add color, freshness, and even more layers of flavor to every serving.

Side Dishes

This chutney is a superstar beside grilled chicken, roasted pork, or seared fish. It’s equally fantastic on cheese boards, swirled into grain bowls, or dolloped atop veggie burgers. Honestly, it makes even basic crackers or toast taste special!

Creative Ways to Present

If you want to impress, serve Sweet and Sour, Hot and Spicy Pineapple Chutney in pretty glass jars with little spoons for guests to help themselves. For a fun twist, use it as a glaze on grilled skewers or drizzled sparingly over vanilla ice cream for that wild sweet-heat finale!

Make Ahead and Storage

Storing Leftovers

Cool the chutney completely and store it in airtight containers or jars in the refrigerator. It will keep for up to two weeks, and the flavor actually improves as it sits. Just make sure to use a clean utensil every time to keep it fresh.

Freezing

You can absolutely freeze Sweet and Sour, Hot and Spicy Pineapple Chutney! Spoon it into freezer-safe containers (leaving a little space for expansion) and freeze for up to three months. Thaw in the fridge and give it a good stir before serving.

Reheating

This chutney is typically served cold or at room temperature, but if you love it warm, just gently reheat a small amount in a saucepan over low heat or pop it in the microwave for a few seconds. Stir well and check that it hasn’t boiled, which could change its texture.

FAQs

How spicy is Sweet and Sour, Hot and Spicy Pineapple Chutney as written?

With both jalapenos and piri-piri peppers, this chutney definitely brings the heat! However, the sweetness from pineapple and honey, as well as the tangy vinegar, balance things out perfectly. If you’re sensitive to spice, feel free to use less hot pepper or omit the piri-piri.
Can I use canned or frozen pineapple instead of fresh?

Yes, you can use well-drained canned pineapple or thawed frozen pineapple in a pinch. However, fresh ripe pineapple will give you the brightest, juiciest flavor and best texture for this chutney recipe.
Is this chutney suitable for canning?

This recipe is designed for refrigerator storage and has not been tested for safe canning. For shelf-stable canning, always use a reliable, food-safe canning recipe and follow proper canning guidelines.
How do I use Sweet and Sour, Hot and Spicy Pineapple Chutney beyond sandwiches and meats?

Let your creativity run wild! Try swirling it into yogurt, spooning some onto grain salads, adding to vinaigrettes, topping a baked Brie, or mixing into salsas—its punchy flavor elevates just about anything.

Final Thoughts

If you’re ready to liven up your table or treat friends and family to something truly unforgettable, give Sweet and Sour, Hot and Spicy Pineapple Chutney a try. There is nothing like its lively, unique kick—and it’s so simple to make at home. Come back and share what you paired it with—I can’t wait to hear how you enjoy it!

Sweet and Sour, Hot and Spicy Pineapple Chutney Recipe