Pepper Papaya Pineapple Chutney
Bursting with tropical vibrancy and a touch of spice, this Pepper Papaya Pineapple Chutney is a sweet-and-savory condiment that will elevate any meal. Combining ripe, juicy papaya and tangy pineapple with the subtle heat of jalapeño and the crunch of red bell pepper, this chutney strikes the perfect balance of flavors. Infused with warming hints of ginger, cinnamon, and ground black pepper, and rounded out by the tang of apple cider vinegar and a touch of brown sugar, it’s simmered to a luscious, spoonable consistency in just 25 minutes. Perfect as a topping for grilled meats, roasted vegetables, or even as a spread on crackers, this homemade chutney is a versatile addition to your kitchen arsenal. Plus, it keeps fresh in the fridge for up to two weeks, making it an ideal make-ahead option to impress your guests with bold, exotic flavors.
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Recipe Information
Ingredients
- 2 cups (peeled, seeded, and diced) ripe papaya
- 1 cup (peeled, cored, and diced) pineapple
- 0.5 cup (finely chopped) red onion
- 1 small (finely diced) red bell pepper
- 1 small (seeded and finely minced) jalapeño
- 1 tablespoon (grated) fresh ginger
- 0.5 cup apple cider vinegar
- 0.25 cup (packed) brown sugar
- 0.5 teaspoon ground black pepper
- 0.25 teaspoon ground cinnamon
- 0.5 teaspoon salt
- 0.25 cup water
Instructions
Peel, seed, and dice the papaya into small cubes. Peel, core, and dice the pineapple into similar-sized chunks. Finely chop the red onion and red bell pepper. Mince the jalapeño and grate the ginger.
In a medium saucepan, combine the chopped papaya, pineapple, red onion, red bell pepper, and jalapeño. Add the grated ginger, apple cider vinegar, brown sugar, ground black pepper, ground cinnamon, salt, and water.
Stir the mixture well and place the saucepan over medium heat.
Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer uncovered for 20–25 minutes, stirring occasionally.
Cook until the fruits and vegetables have softened and the mixture reaches a thick, chutney-like consistency.
Taste and adjust the seasoning with additional salt, sugar, or pepper if needed.
Remove the chutney from the heat and let it cool to room temperature.
Transfer the chutney to a sterilized jar or airtight container. Refrigerate for up to 2 weeks.
Serve the Pepper Papaya Pineapple Chutney as a condiment with grilled meats, fish, roasted vegetables, or as a topping for bread and crackers.
Nutrition Facts
Calories |
520 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.1 g | 3% | |
| Saturated Fat | 0.5 g | 2% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1245 mg | 54% | |
| Total Carbohydrate | 125.1 g | 45% | |
| Dietary Fiber | 15.1 g | 54% | |
| Total Sugars | 89.6 g | ||
| Protein | 6.2 g | 12% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 212 mg | 16% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 1913 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
