Pineapple chutney

Pineapple chutney

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(12 ratings)

Prep: 20 mins Cook: 1 hr, 5 mins


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: per serving

  • kcal52
  • fat1g
  • saturates0g
  • carbs12g
  • sugars11g
  • fibre1g
  • protein0g
  • salt0.01g
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  • 2 tbsp sunflower oil
    Sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • 3 red onions, finely chopped
  • 1 tbsp yellow mustard seeds
  • 1 tbsp black onion seeds (kalonji or nigella)
  • 1 tsp turmeric



    Turmeric is a fragrant, bright golden-yellow root that is most commonly seen and used dried and…

  • 2 pineapples peeled, cored and chopped into small chunks



    With its tuft of spiky, dusty green leaves and cross-hatched, golden orange skin, the pineapple…

  • 1 red chilli, deseeded and finely chopped
  • thumb-sized piece ginger, finely chopped



    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 250g soft light brown sugar
  • 175ml cider vinegar


  1. 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.

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Comments, questions and tips

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28th Sep, 2019
Delicious. Very ripe pineapples so halved the sugar and it's still very sweet. Doubled the chilli. Will be making batches for years to come!
30th Oct, 2018
Just made a batch of this and it looks and tastes delicious. It will be better once matured and good with the Christmas ham. I used 2 cans of crushed pineapple in juice and put the lot in!!
30th Nov, 2017
I reduced the sugar a little as I was using very ripe pineapples. I also added about 100g dried cranberries for a festive feel. It tastes delicious straight from the pan, and even better when it matures.
princessdaisy's picture
8th Jan, 2017
Really easy recipe to follow, with delicious results. Chutney is a bit dry in comparison to some other chutneys I have made. Great with gammon, or a curry. Next time I will use a combination of fresh and tinned pineapple.
19th Nov, 2015
I've had it simmering for over an hour and it's quite runny. Not sure whether it will thicken up if I leave it for longer or whether it will 'set' when put into jars. Can anyone advise please?
23rd Aug, 2015
All,chutney keeps for years if kept somewhere out of direct sunlight or heat. I keep mine under the stairs on a shelf. I have eaten some that are a couple of years old and they have tasted amazing. But remember this doesn't apply where it says keep in the fridge (though I see from comments that some does keep).
17th Aug, 2015
I made this delicious chutney for Xmas presents for xmas 2013, we have just finished the last jar,so it lasts a long time! Jars kept in cool dark pantry. So now having to make more
12th Mar, 2014
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.
26th Jan, 2014
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.'s picture
16th Dec, 2013
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.


11th Apr, 2019
What is the prepared weight of the pineapple? Can you substitute tinned pineapple?
goodfoodteam's picture
16th Apr, 2019
Thanks for your question. You will need to use fresh pineapple for this recipe. Two medium-sized pineapples will do the trick (about 900g each before peeling and coring).
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