Spicy Pineapple Jalapeño Pickle
Ingredients
- 2 cups fresh pineapple (small cubes)
- 4–6 jalapeños (sliced; adjust to taste)
- 1/3 cup white vinegar (or apple cider vinegar)
- 1/4 cup sugar or grated jaggery
- 1½ tsp salt (or to taste)
Whole & Ground Spices
- 1 tsp mustard seeds (rai)
- 1 tsp cumin seeds (zeera)
- 1/2 tsp fenugreek seeds (methi) (optional but authentic)
- 1/2 tsp turmeric powder (haldi)
- 1 tsp red chili flakes (optional, for extra heat)
- 3–4 cloves garlic (chopped)
- 1 tsp grated ginger
Oil
- 3 tbsp mustard oil (preferred) or regular oil
Instructions
1. Prep
- Cut pineapple into small bite-sized cubes.
- Slice jalapeños (remove seeds if you want less heat).
2. Heat oil
- In a pan, heat mustard oil until it just starts to smoke lightly (this removes bitterness), then reduce heat.
3. Temper spices
- Add mustard seeds, cumin seeds, and fenugreek seeds.
- Let them crackle for a few seconds.
4. Add aromatics
- Add garlic and ginger, sauté for 30–40 seconds until fragrant.
5. Add jalapeños
- Toss in jalapeños and cook for 1–2 minutes.
6. Add pineapple
- Add pineapple cubes, salt, turmeric, and chili flakes.
- Mix well and cook for 3–5 minutes.
7. Sweet & sour balance
- Add sugar (or jaggery) and vinegar.
- Stir and let it simmer on low heat for 8–10 minutes until slightly thick and glossy.
8. Cool & store
- Let it cool completely.
- Transfer into a clean, dry glass jar.
Storage
- Refrigerate and use within 2–3 weeks
- Flavor gets better after 2–3 days
Adjust to your taste
- More sugar → sweeter chutney-style
- More vinegar → sharper, tangy pickle
- More chilies → extra spicy kick
- Best with
- Paratha, roti, dal-chawal
- BBQ, grilled chicken
- Burgers, wraps, sandwiches