Sweet pineapple & chilli chutney

Sweet pineapple & chilli chutney

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(1 ratings)

Prep: 15 mins Cook: 5 mins


Serves 10
A fruity, spicy pickle to contrast with hot savoury recipes - add the chilli seeds if you can handle the heat!

Nutrition and extra info

  • Vegetarian
  • Vegan

Nutrition: per serving

  • kcal97
  • fat0g
  • saturates0g
  • carbs23g
  • sugars22g
  • fibre1g
  • protein1g
  • salt0g
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  • 150ml cider vinegar
  • 150g caster sugar
  • 1 small pineapple, trimmed, peeled and diced



    With its tuft of spiky, dusty green leaves and cross-hatched, golden orange skin, the pineapple…

  • 2 small red onions, very finely chopped
  • 2 red chillies, finely chopped (leave the seeds in if you like it hot)


  1. Bring the vinegar and sugar to a simmer in a big pan. Tip in the pineapple for 1-2 mins, then remove from the heat and tip into a serving bowl. When almost cool, stir in the onions and chilli. Cool completely, then chill (for up to 24 hrs) until ready to serve.

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Comments, questions and tips

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Angie from Bidford's picture
Angie from Bidford
26th May, 2013
I had some pineapple to use up & spotted this recipe... I admit to being a bit dubious but yes, it works! Used it to accompany chicken wraps with some soured cream & chive dip. Two days later, mixed it with some leftover roasted new potatoes & beetroot & reduced it down in a pan to a gorgeous sticky glaze as a side dish to a BBQ.
13th Feb, 2013
Made this as an accompaniment to a ginger glazed ham and it was wonderful.
2nd Jan, 2013
It was a great success but I did add some salad dressing.
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