Johnny Jalapeno’s Pineapple, Cranberry, and Jalapeno Chutney Recipe

Welcome to Johnny Jalapeno’s Pineapple, Cranberry, and Jalapeno Chutney Recipe! This recipe is a unique twist on traditional chutneys, combining the sweetness of pineapple and cranberry with the spicy kick of jalapeno peppers. As a chef, I’m always looking for new ways to add flavor and excitement to my dishes, and this recipe certainly delivers.

Whether you’re looking for a condiment to serve alongside your favorite meats, cheeses, or crackers, or a flavorful topping for your seafood nachos or tacos, this chutney recipe is perfect. It’s easy to make, requires only a handful of ingredients, and is sure to impress your guests.

I created this recipe with food.com, and it’s simple to make, even for those who may be intimidated by chutneys. Don’t let the word “chutney” scare you off – this recipe is not difficult to make and is definitely worth sharing. Even if you’re not a fan of spicy foods, the sweetness of the pineapple and cranberry will balance out any heat from the jalapenos.

So, get ready to add some excitement to your condiments and sauces recipes with Johnny Jalapeno’s Pineapple, Cranberry, and Jalapeno Chutney Recipe!

Why You’ll Love This Recipe

Are you looking for a unique and flavorful condiment to add excitement to your dishes? Look no further than Johnny Jalapeno’s Pineapple, Cranberry, and Jalapeno Chutney Recipe! This recipe is a perfect balance of sweet and spicy, making it a crowd-pleaser that will elevate any meal.

What sets this chutney apart is the combination of ingredients. The sweetness of crushed pineapple and cranberry sauce is perfectly balanced by the heat of jalapeno peppers. A hint of ground ginger and light brown sugar add depth to the flavor profile. The result is a deliciously complex condiment that will keep your taste buds guessing with each bite.

Not only is this chutney delicious, but it’s also incredibly versatile. Use it as a topping for seafood nachos or smear it onto a turkey sandwich for a unique twist on a classic. It’s also great as a dip for chips or a dollop on top of sour cream.

This recipe is simple to make and requires only a few ingredients, making it a perfect addition to your repertoire of condiments and sauces recipes. The recipe requires only a small saucepan and some stirring, so even the most inexperienced cook can whip up a batch. Plus, you can easily make substitutions and variations to fit your taste preferences.

Don’t be afraid to get creative with this recipe. Try adding fresh cranberries or mango chutney for a unique twist, or mix in some jalapeno pepper relish for extra heat. The possibilities are endless!

In conclusion, Johnny Jalapeno’s Pineapple, Cranberry, and Jalapeno Chutney Recipe is a must-try for anyone looking to add excitement to their meals. With its unique flavor profile and versatility, this chutney is sure to become a staple in your kitchen.

Ingredient List

Before we start on this Johnny Jalapeno Pineapple, Cranberry, and Jalapeno Chutney Recipe, let’s gather all the necessary ingredients that we need.

Here’s what you’ll need:

1 shallot, minced
1/4 teaspoon salt
1/4 teaspoon ground ginger
1/4 cup light brown sugar
1 can (14 ounces) cranberry sauce
1 can (20 ounces) crushed pineapple, drained
2 jalapeno peppers, seeded and minced

This recipe is quite simple to make and the ingredients are easy to find. You can even substitute some of the ingredients if you like.

The Recipe How-To

Now, it’s time to cook up this Johnny Jalapeno’s Pineapple, Cranberry, and Jalapeno Chutney! This recipe is simple to make, but it will definitely impress your guests with its unique flavor.

Ingredients:
– 1 shallot, diced
– 1/4 teaspoon salt
– 1/4 teaspoon ground ginger
– 1/2 cup light brown sugar
– 1 can (16 ounces) cranberry sauce
– 1 can (20 ounces) crushed pineapple, undrained
– 1 jalapeno pepper, seeded and diced

Instructions:

In a small saucepan over medium heat, bring the diced shallot, salt, and ground ginger to a boil. Cook for 1 minute or until the shallot is tender.
Add the brown sugar, cranberry sauce, crushed pineapple, and diced jalapeno pepper to the saucepan. Stir together until everything is well combined.
Over medium heat, bring the mixture to a boil. Reduce the heat to low and simmer the chutney for about 15-20 minutes, stirring occasionally, until thickened.
Remove the chutney from the heat and let it cool to room temperature before serving. Store any leftovers in an airtight container in the fridge for up to a week.

This jalapeno chutney recipe is perfect as an appetizer or as a condiment for seafood, nachos, or even as a topping for grilled chicken or pork. The spicy and sweet combination of the pineapple cranberry jalapeno will make your taste buds dance with delight.

Now that you have the recipe, give it a try! Trust me, it’s food com simple to make, but it will be even harder to share because everyone will want to keep the deliciousness to themselves.

Substitutions and Variations

This chutney recipe is already bursting with flavors, but if you’re feeling adventurous, you can make some substitutions and variations to suit your taste buds. Here are some ideas:

– Shallot: If you don’t have a shallot on hand, you can use a small onion instead. The taste will be slightly different, but still delicious.

– Ground Ginger: If you don’t have ground ginger, you can use fresh ginger root. Grate about a tablespoon of fresh ginger and add it to the recipe.

– Light Brown Sugar: If you prefer a darker, richer flavor, you can use dark brown sugar instead of light brown sugar.

– Cranberry Sauce: You can use homemade cranberry sauce or store-bought cranberry sauce for this recipe. If you want to make your own cranberry sauce, simply combine fresh or frozen cranberries with sugar and orange juice in a saucepan and cook until the cranberries burst and the mixture thickens.

– Crushed Pineapple: If you don’t have crushed pineapple, you can use diced pineapple instead. You can also use fresh pineapple if you prefer, but you’ll need to chop it finely.

– Jalapeno Pepper: If you want to make this chutney less spicy, you can use less jalapeno pepper or omit it altogether. If you want to make it spicier, you can add more jalapeno or even use a different type of chili pepper.

– Mango Chutney: If you love mangoes, you can substitute the pineapple in this recipe with mango. You can also add some diced mango to the chutney for extra sweetness.

– Spicy Cranberry: If you want to make a spicier version of this chutney, you can add some crushed red pepper flakes or cayenne pepper to the recipe.

– Cranberry Orange: For a twist on the classic cranberry flavor, you can add some orange zest or orange juice to the recipe.

These substitutions and variations will help you customize this chutney recipe to your liking. Feel free to experiment and come up with your own unique version of Johnny Jalapeno’s Pineapple, Cranberry, and Jalapeno Chutney!

Serving and Pairing

This pineapple, cranberry, and jalapeno chutney recipe is a versatile condiment that can be paired with a variety of dishes. It is perfect for adding a sweet, tangy, and spicy kick to your meals. Here are some serving and pairing suggestions to get you started:

– Appetizers: This chutney pairs well with appetizers like easy seafood nachos, served with a dollop of sour cream and a spoonful of chutney on top. You can also serve it with a cheese platter or as a dip for crackers and chips.

– Main dishes: This chutney is a great accompaniment for grilled or roasted meats like chicken, pork, or beef. You can also serve it with fish or shrimp tacos for a burst of flavor. It can be used as a glaze or marinade for meat or vegetables, or as a topping for burgers.

– Side dishes: This chutney can be served as a side dish to complement spicy or savory dishes. It pairs well with curries, stir-fries, and rice dishes. You can also mix it into coleslaw or potato salad for a sweet and spicy twist.

– Breakfast: This chutney can be used as a topping for pancakes or waffles, or mixed into yogurt or oatmeal for a sweet and spicy breakfast.

When serving this chutney, consider garnishing it with fresh herbs like cilantro or parsley, or topping it with chopped nuts for added crunch. You can also serve it in a small bowl or jar alongside your dish.

Overall, this pineapple, cranberry, and jalapeno chutney is a delicious and versatile condiment that can elevate any dish. Experiment with different pairings and enjoy!

Make-Ahead, Storing and Reheating

This chutney recipe is perfect for making ahead of time, as it can be stored in an airtight container in the fridge for up to a week. It can also be frozen for up to three months, making it a great option for meal prep or for those who like to have a variety of homemade condiments on hand.

When reheating, simply transfer the chutney to a small saucepan and heat it over medium heat until it is warmed through. Be sure to stir it occasionally to prevent it from burning or sticking to the bottom of the pan.

If you find that the chutney has become too thick after storing, simply add a small amount of water or orange juice to thin it out to your desired consistency. This will help to bring back the flavors of the pineapple, cranberry, and jalapeno, making it taste just as fresh as the day it was made.

Overall, this chutney is a great option for those who love to meal prep or for anyone who wants to add a little bit of spice and sweetness to their meals. Its versatility and ability to be stored and reheated make it a must-try recipe for anyone looking to spice up their condiment game.

Tips for Perfect Results

Now that you have all the ingredients and steps to make Johnny Jalapeno’s Pineapple, Cranberry, and Jalapeno Chutney Recipe, it’s time to move on to the tips for perfect results. These tips will help you achieve the best taste and texture for your chutney.

Firstly, make sure to use fresh cranberries for this recipe. While dried cranberries may work, they won’t give the same texture and tartness that fresh cranberries do. Look for plump, firm cranberries and give them a rinse before using.

Secondly, don’t overcook the chutney. You want the cranberries and pineapple to break down and create a thick sauce, but you don’t want it to turn into a jam-like consistency. Keep an eye on the heat and stir frequently to prevent burning and sticking to the bottom of the pan.

Thirdly, adjust the heat to your liking. If you prefer a milder chutney, remove the seeds and membranes from the jalapeno peppers before chopping them. If you like it spicier, leave the seeds in. You can also add more jalapeno peppers for an extra kick.

Fourthly, taste and adjust the seasoning as needed. If the chutney is too tart, add a bit more brown sugar. If it’s too sweet, add more vinegar or orange juice. You can also add a pinch of ground cinnamon or cloves for a warm, spicy flavor.

Lastly, let the chutney cool completely before transferring it to a jar or container. This will help it thicken and set, and the flavors will continue to develop as it sits. It can be stored in the fridge for up to two weeks or frozen for longer storage.

By following these tips, you’ll be able to make a delicious and flavorful jalapeno chutney that can be used as a condiment for sandwiches, as a topping for seafood nachos, or as a dip for sour cream. Enjoy!

Bottom Line

In conclusion, Johnny Jalapeno’s Pineapple, Cranberry, and Jalapeno Chutney Recipe is a must-try for all food enthusiasts. With its unique blend of sweet and spicy flavors, this chutney is perfect for various occasions, from appetizers to seafood nachos.

Moreover, this recipe is simple to make, and it requires only a few ingredients that you can easily find in your kitchen or local grocery store. Plus, you can store and reheat it for later use, saving you time and effort.

So, why not give this recipe a try? Impress your guests with this delectable condiment that pairs well with various dishes. Trust me. It will be even harder to put down once you have a taste of it!