Spicy Pineapple Jalapeño Recipe – Indian Pickle with Ginger & Chili

Last Updated on 2 months by Neha Deshmukh

Spicy Pineapple Jalapeño Recipe – Indian Pickle With Ginger & Chili

Hey everyone! If you’re anything like me, you’re always on the lookout for a little something extra to spice up your meals. And let me tell you, this Spicy Pineapple Jalapeño Pickle is exactly that! It’s a vibrant, tangy, and wonderfully spicy Indian-inspired pickle that’s surprisingly easy to make. I first stumbled upon a similar version at a friend’s Diwali party, and I’ve been hooked ever since. It’s become a staple in my fridge, and I’m so excited to share it with you.

Why You’ll Love This Recipe

This isn’t your grandma’s traditional Indian pickle (though I love those too!). It’s a fun fusion of flavors – the sweetness of pineapple, the kick of jalapeño, and the warmth of ginger, all brought together with a tangy apple cider vinegar base. It’s incredibly versatile, adding a burst of flavor to everything from rice and dal to sandwiches and even tacos! Plus, it’s a fantastic way to use up ripe pineapple.

Ingredients

Here’s what you’ll need to whip up a jar of this deliciousness:

• 1 pineapple
• 3 jalapeño peppers
• 1.5 inch fresh ginger
• 2 cups apple cider vinegar (approximately 475ml)
• 2 cups water (approximately 475ml)
• 1 cup white granulated sugar (approximately 200g)
• 1 tablespoon black mustard seeds
• 1 tablespoon chili flakes
• 0.5 teaspoon salt (approximately 2.5g)

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Pineapple Selection & Ripeness

You want a pineapple that’s ripe but still firm. It should smell sweet at the base and give slightly when squeezed. Avoid pineapples that are overly soft or have a fermented smell.

Jalapeño Heat Levels & Seed Removal

Jalapeños can vary in heat. For a milder pickle, definitely remove the seeds and membranes. I like a bit of a kick, so I sometimes leave some seeds in – but start with removing them if you’re unsure!

The Role of Fresh Ginger

Fresh ginger is essential here. It adds a lovely warmth and complexity that powdered ginger just can’t match. Don’t skimp on it!

Apple Cider Vinegar: Why It’s Key

Apple cider vinegar provides the perfect tang and helps with preservation. You can use white vinegar in a pinch, but the apple cider vinegar adds a subtle sweetness that complements the pineapple beautifully.

Mustard Seeds: Regional Variations & Flavor

Black mustard seeds are traditional in Indian pickling. They add a lovely pop and a slightly nutty flavor. You can find them at most Indian grocery stores.

Chili Flakes: Adjusting the Spice

I use regular chili flakes, but feel free to experiment with Kashmiri chili flakes for a vibrant red color and milder heat.

Step-By-Step Instructions

Alright, let’s get pickling!

1. First, cut your pineapple into bite-sized cubes. Then, thinly slice the jalapeños (remember to remove those seeds if you want it milder!). Finally, finely chop or slice the ginger.
2. In a heavy-bottomed pot, combine the apple cider vinegar, water, ginger, mustard seeds, chili flakes, sugar, and salt. Bring it all to a boil, stirring until the sugar is completely dissolved.
3. Add the pineapple and jalapeño slices to the pot. Now, simmer for about 10 minutes, until the mixture is slightly reduced and everything is nicely combined.
4. Give it a taste! This is where you can adjust the sugar if needed. I like mine with a good balance of sweet and spicy. Let the mixture cool completely before moving on.
5. Once cooled, transfer the pickle to a clean, dry jar. Store it in the refrigerator for up to 3 weeks.

Expert Tips

A few little things I’ve learned along the way…

Achieving the Right Texture

You want the pineapple to retain a little bit of crunch. Don’t overcook it! The simmering time is just to infuse the flavors.

Balancing Sweetness & Spice

This is all about personal preference. Start with the recipe as written, then adjust the sugar and chili flakes to your liking.

Ensuring Pickle Safety

Always use a clean jar and ensure the pickle is fully submerged in the brine to prevent spoilage.

Variations

Want to get creative? Here are a few ideas:

Vegan Adaptation

This recipe is naturally vegan! Just double-check your sugar source if you’re super strict.

Spice Level Adjustment (Mild to Extra Hot)

• Mild: Remove all jalapeño seeds and membranes. Use Kashmiri chili flakes.
• Extra Hot: Leave the jalapeño seeds in, add a pinch of cayenne pepper, or use hotter chili flakes. My friend Priya adds a chopped scotch bonnet pepper for a serious kick!

Festival Adaptation (Adding to Diwali/Holi spreads)

This pickle is a fantastic addition to any festive spread. It adds a vibrant color and a burst of flavor that complements rich, savory dishes.

Gluten-Free Confirmation

Yes! This recipe is naturally gluten-free.

Serving Suggestions

Honestly, you can put this pickle with anything. Here are a few of my favorites:

• With a simple bowl of rice and dal.
• As a condiment for sandwiches and wraps.
• Chopped up and added to tacos or quesadillas.
• Alongside grilled chicken or fish.

Storage Instructions

Keep your Spicy Pineapple Jalapeño Pickle in an airtight jar in the refrigerator. It will last for up to 3 weeks. The flavor will actually develop and get even better over time!

FAQs

Got questions? I’ve got answers!

How long will this pickle last in the refrigerator?

Up to 3 weeks, as long as it’s stored in an airtight jar and fully submerged in the brine.

Can I use a different type of vinegar?

You can use white vinegar, but apple cider vinegar adds a lovely subtle sweetness.

Can I adjust the sweetness level?

Absolutely! Taste as you go and add more or less sugar to your liking.

What if I don’t have mustard seeds?

It won’t be quite the same, but you can try using a pinch of cumin seeds as a substitute.

Is it possible to make a larger batch of this pickle?

Yes, you can easily double or triple the recipe. Just make sure you have a large enough pot!

Can I freeze this pickle?

I don’t recommend freezing, as it can affect the texture of the pineapple. It’s best enjoyed fresh!

I really hope you give this Spicy Pineapple Jalapeño Pickle a try. It’s a little bit of sunshine in a jar, and I promise it will become a new favorite! Let me know what you think in the comments below. Happy pickling!