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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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!!
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.
30th Dec, 2011
Loved this. I found I needed to add a fair but of water over the time to stop it burning. Made it for presents and a whole jar was demolished in one sitting with some ham. Absolutely gorgeous - I'll be making another batch just for me...
29th Dec, 2011
Really enjoyed this chutney and it went lovely with cold ham. I used 2 largish pineapples and the quantity seemed fine. Made 3 jars worth and then some we used straight away. Bet it will be even nicer once it has matured for a while!
29th Nov, 2011
I've made 4 jars of this for xmas presents. Made them on the 19th of this month but am concerned that they're not going to be any good. I've just looked at the sealed jars and they just look a little strange. Not sure if anyone else has a similar problem?
20th Nov, 2011
Made this tonight and wow it is yummy! I just used 2 large pineapples on offer at £1 each and it all came together really nice. Jared it into little jars to put into my christmas hampers but of course had to jar up a big one for us!!
17th Nov, 2011
I agree as well, it would be great if we could have this information. My husband loves pineapple chutney!! I will definitely try this recipe!
17th Nov, 2011
I agree with missmoffatt (above). It would also be good to know the shelf life of this chutney.
8th Nov, 2011
It would be helpful to know the prepared weight of the pineapple since fresh pineapples vary in size plus you lose a lot when you remove skin and core.


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