Pineapple chutney

Pineapple chutney

  • 1
  • 2
  • 3
  • 4
  • 5
(20 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
Save to My Good Food
Please sign in or register to save recipes.


  • 2 tbsp sunflower oil
    Sunflower oil

    Sunflower oil

    Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…

  • 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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
8th Jan, 2020
So good! Made for Christmas presents and they've gone down a treat. Used with cold meats, cheeses, vegetarian pastries and alongside a curry in place of mango chutney. I added more chilli (3 home grown ones and some chilli flakes!) to balance out the sweetness, and also tried with 1 fresh pineapple and one tin. Honestly don't think it makes any difference using tinned so for ease I'm using 2 tins in this next round and have put in all the juice, reducing the sugar to 200g. Will be making this again and again as it doesn't last long.
26th Nov, 2019
Delicious chutney. Will make again for Christmas gifts.
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.


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).
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?