Pineapple chutney

Latest comments and suggestions

• missmoffatt

  08 November 2011

  missmoffatt commented on this recipe

  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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• Kaz

  17 November 2011

  Kaz commented on this recipe

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

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• Mariana

  17 November 2011

  Mariana commented on this recipe

  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!

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• EllisCooks

  20 November 2011

  EllisCooks commented on this recipe

  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!!

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• Ash1983

  29 November 2011

  Ash1983 commented on this recipe

  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?

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• melody2009

  29 December 2011

  melody2009 rated and commented on this recipe

  

  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!

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• mich_mkp

  30 December 2011

  mich_mkp rated and commented on this recipe

  

  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...

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• JHK recipes

  23 September 2012

  JHK recipes commented on this recipe

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

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• Mariana

  02 November 2012

  Mariana rated this recipe

  

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• Lesley Wilding

  28 November 2012

  Lesley Wilding commented on this recipe

  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!!

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• bigspoontoe

  28 November 2012

  bigspoontoe commented on this recipe

  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?

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• Bronwen Evan

  29 November 2012

  Bronwen Evan commented on this recipe

  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?

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• RJL

  01 December 2012

  RJL commented on this recipe

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

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• Julia

  04 December 2012

  Julia commented on this recipe

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

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• Lydia

  12 December 2012

  Lydia rated and commented on this recipe

  

  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!

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• lovemyfood

  29 March 2013

  lovemyfood commented on this recipe

  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.

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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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Difficulty and servings

MAKES 3 x 330ml or 2 x 500ml jars

Preparation and cooking times

Prep 20 mins

Cook 1 hr 5 mins

Low-fat

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

PER SERVING

52 kcalories, protein 0g, carbohydrate 12g, fat 1 g, saturated fat 0g, fibre 1g, sugar 11g, salt 0.01 g

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