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Pineapple chutney

Pineapple chutney

A star rating of 4.9 out of 5.26 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • 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: per serving
HighlightNutrientUnit
kcal52
fat1g
saturates0g
carbs12g
sugars11g
fibre1g
protein0g
low insalt0.01g
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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

Method

  • STEP 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.

RECIPE TIPS
MAKE AHEAD

To sterilise jars, wash in hot soapy water, rinse well and dry in the oven at 180C/160 fan/ gas 4 for 10 mins just before filling. Once stored in sterilised jars, this chutney will keep for up to 1 year.

Recipe from Good Food magazine, November 2011

Goes well with

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Overall rating

A star rating of 4.9 out of 5.26 ratings
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