Pineapple chutney

Pineapple chutney

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(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
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  • 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.

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Comments, questions and tips

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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.
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!!
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
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!
12th Dec, 2012
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!
4th Dec, 2012
Delicious but I made mine a little too hot! Used "Easy Chilli". Next time will use less!
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.
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?
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?


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