Pineapple chutney

Pineapple chutney

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(12 ratings)

Prep: 20 mins Cook: 1 hr, 5 mins

Easy

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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Ingredients

  • 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

    Turmeric

    term-er-ik

    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
    Pineapple

    Pineapple

    pine-ap-pel

    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
    Ginger

    Ginger

    jin-jer

    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

Method

  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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ruthswansea
17th Aug, 2013
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
29th Mar, 2013
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
blackbird17
26th Sep, 2013
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
12th Dec, 2012
5.05
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
4th Dec, 2012
Delicious but I made mine a little too hot! Used "Easy Chilli". Next time will use less!
heathfield47
1st Dec, 2012
Once stored in sterilised jars, this chutney will keep for up to 1 year. As stated in the paragraph titles 'TRY' above.
bronevans@hotma...
29th Nov, 2012
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
28th Nov, 2012
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
28th Nov, 2012
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
23rd Sep, 2012
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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