Pineapple chutney

Pineapple chutney

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(5 ratings)

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Cooking time

Prep: 20 mins Cook: 1 hr, 5 mins

Skill level

Easy

Servings

Makes 3 x 330ml or 2 x 500ml jars

Give this tangy fruit pickle away as a gift or keep in your cupboard for a colourful household condiment

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
52
protein
0g
carbs
12g
fat
1g
saturates
0g
fibre
1g
sugar
11g
salt
0.01g

Ingredients

  • 2 tbsp sunflower oil
  • 3 red onions, finely chopped
  • 1 tbsp yellow mustard seeds
  • 1 tbsp black onion seeds (kalonji or nigella)
  • 1 tsp turmeric
  • 2 pineapples peeled, cored and chopped into small chunks
  • 1 red chilli, deseeded and finely chopped
  • thumb-sized piece ginger, finely chopped
  • 250g soft light brown sugar
  • 175ml cider vinegar

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Method

Heat the oil in a large heavy-based pan. Tip in the onions and spices and cook for 5 mins until fragrant. add the rest of the ingredients plus 1 tsp salt and simmer for 1 hr until dark golden and thick. Pour into sterilised jars and allow to cool before covering.

Recipe from Good Food magazine, November 2011

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Comments

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dianasparkler's picture
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wonderful! great sweet 'n hot taste. i had never made a pickle before - and it is a big ht with the family, we had it so far with a curry, and with cold ham and some cheese. recommended.

hoopoe's picture

This is the best chutney I've ever made! Apart from tasting delicious and moreish I think it looks beautiful with the black onion seeds flecking the dark golden pineapple.

mellyblackmore@aol.co.uk's picture

Made this today doubled quantity and added some extra chilli flakes, garlic and cumin seeds….tastes lovely made 2 x 500g jars & 7 x 227g jars.

ruthswansea's picture

Wow!! This recipe is so forgiving, but found it tastiest using really ripe pineapples. Added extra fresh and dried chillies for heat and its lovely in sandwiches, with cold meat and cheese, but especially good with curry, rice and poppadoms. Made a huge mistake!! Took a jar to work, and everyone loved it. Can't keep up with requests for more. This chutney is going to be a permanent fixture in my fridge!!

love_my_food's picture

As long as you don't open the jar it will keep for at least 1 year. Once opened, keep in the fridge. I've had home made chutney (tomatoes) keep in the fridge for 1 year.

blackbird17's picture

Absolutely. I have just opened a jar of beetroot chutney I made last year, the last one in my storecupboard. Kept in the fridge once opened it will last till the jar is empty! I make chutney a lot and have never had a jar go off.
This pineapple one is so delicious it never lasts for long anyway!

stelyd's picture
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I have made this twice now. Firstly for myself as a trial run, then made for Christmas gifts. It's a delicious and colourful chutney which goes well with cooked meats (ham/gammon) and cheese. V easy to make. Will definitely make again!

juliadeborah's picture

Delicious but I made mine a little too hot! Used "Easy Chilli". Next time will use less!

heathfield47's picture

Once stored in sterilised jars, this chutney will keep for up to 1 year. As stated in the paragraph titles 'TRY' above.

bronevans@hotmail.co.uk's picture

I was thinking of making this with tinned pineapple as someone suggested - does it turn out as tasty as with fresh?
Also how long will it keep?

mmilne's picture

Did anyone get an answer to how long this will last for? Other chutney recipes I have looked at keep for 4 weeks in the fridge, I am assuming this churtney will be the same?

wildiles's picture

I have made my first batch of this and it tasted yummy. I think I would double up on the quantities to make more presents for Christmas next year.
I may make other batches for the the rest of the year using the idea of tinned pineapple.
I am going to try out on friends tomorrow with our cheese course. My only worry is it appears a bit runny - so I will see if it gets better when kept a little longer.
Once ingredients chopped - a "doddle" to make!!

joannehelen's picture

I made this recipe last year and everyone that tasted it asked for the recipe. My confession......I used 2 large tins of pineapple.

mich_mkp's picture
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Loved this. I found I needed to add a fair but of water over the time to stop it burning. Made it for presents and a whole jar was demolished in one sitting with some ham. Absolutely gorgeous - I'll be making another batch just for me...

melodyh2009's picture
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Really enjoyed this chutney and it went lovely with cold ham. I used 2 largish pineapples and the quantity seemed fine. Made 3 jars worth and then some we used straight away. Bet it will be even nicer once it has matured for a while!

bbcgf1983's picture

I've made 4 jars of this for xmas presents. Made them on the 19th of this month but am concerned that they're not going to be any good. I've just looked at the sealed jars and they just look a little strange. Not sure if anyone else has a similar problem?

elliscooks's picture

Made this tonight and wow it is yummy! I just used 2 large pineapples on offer at £1 each and it all came together really nice. Jared it into little jars to put into my christmas hampers but of course had to jar up a big one for us!!

marianaosma's picture

I agree as well, it would be great if we could have this information. My husband loves pineapple chutney!! I will definitely try this recipe!

kaz522's picture

I agree with missmoffatt (above). It would also be good to know the shelf life of this chutney.

missmoffat52's picture

It would be helpful to know the prepared weight of the pineapple since fresh pineapples vary in size plus you lose a lot when you remove skin and core.

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