Sweet pineapple & chilli chutney

Sweet pineapple & chilli chutney

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Cooking time

Prep: 15 mins Cook: 5 mins

Skill level

Easy

Servings

Serves 10

A fruity, spicy pickle to contrast with hot savoury recipes - add the chilli seeds if you can handle the heat!

Nutrition and extra info

Additional info

  • Vegetarian
  • Vegan
Nutrition info

Nutrition per serving

kcalories
97
protein
1g
carbs
23g
fat
0g
saturates
0g
fibre
1g
sugar
22g
salt
0g

Ingredients

  • 150ml cider vinegar
  • 150g caster sugar
  • 1 small pineapple, trimmed, peeled and diced
  • 2 small red onions, very finely chopped
  • 2 red chillies, finely chopped (leave the seeds in if you like it hot)

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Method

Bring the vinegar and sugar to a simmer in a big pan. Tip in the pineapple for 1-2 mins, then remove from the heat and tip into a serving bowl. When almost cool, stir in the onions and chilli. Cool completely, then chill (for up to 24 hrs) until ready to serve.

Recipe from Good Food magazine, January 2013

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Comments

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Angie from Bidford's picture

I had some pineapple to use up & spotted this recipe... I admit to being a bit dubious but yes, it works! Used it to accompany chicken wraps with some soured cream & chive dip. Two days later, mixed it with some leftover roasted new potatoes & beetroot & reduced it down in a pan to a gorgeous sticky glaze as a side dish to a BBQ.

mrs-ako's picture
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Made this as an accompaniment to a ginger glazed ham and it was wonderful.

bumble8899's picture

It was a great success but I did add some salad dressing.

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