If you fancy a delicious refreshing condiment with a zest and a deep rich taste, this pineapple chutney will rock your world!
It's easy, it can be paired with anything from sandwiches to curries and it's got an exceptionally long shelf life.
Plus, if you've never made chutney, this is a great place to start!
Why you'll love this pineapple chutney recipe
- Homemade preserves are fun to make and lasts an age!
- Fresh pineapple flavor with hints of spice – the ginger root with pineapple is fantastic!
- Wonderfully versatile – can be used as a side dish, dip, spread and as a flavor enhancer
- Vegan and vegetarian friendly
- Easy one-pot recipe
CHUTNEY EQUIPMENT YOU NEED
Check out the ultimate list to chutney making equipment. You actually don't need that much and most of the items are quite affordable!
Making your own preserves is a great and satisfying hobby. Giving the gift the lovely food to your friends and family are especially rewarding!
Low and slow is the key. Simmer on a low heat for the best flavor.
What to pair with chutney
Meat or fish
Pineapple chutney or relish pairs perfectly with grilled chicken breasts, bacon, pork, prosciutto, avocado dishes and any type of seafood.
It doesn't just have to pair with a savoury dish, it's also great with desserts. Pair this pineapple chutney with white chocolate and chocolate desserts
There's no better combo that cheese and chutney or relish!
Serve this pineapple chutney with your favourite cheeses – any hard cheese like cheddar, would be great, as would any soft cheese – think cream cheese, brie or camembert.
Other alcohol that pairs well with pineapple
While enjoying this pineapple chutney as part of a cheeseboard, you can enjoy the following drinks with it.
- Grand Marnier
Alternatively, you can actually make your chutney boozy!
Simply pour in 125ml (½ cup) of your preferred alcohol into the pineapple chutney mixture at the end of cooking time and bottle up your pineapple chutney as soon as possible.
Variations to this recipe
Add an extra dimension of flavor to your pineapple chutney with any of the following:
- 1 cinnamon stick
- ½ tsp ground cumin seeds
- ½ tsp ground cinnamon
- ½ tsp mustard seed
- 1 vanilla pod
- 3 star anise
- 1 chilli, finely chopped
- ½ red pepper flakes
- 1 bell pepper, finely chopped
- ½ tsp dried sage
- 1 tbsp fresh mint, finely chopped
- 50g (½ cup) hazelnuts, chopped
- 1 orange, juice and rind
- 1 lemon, juice and rind
- 1 lime, juice and rind
- 1 grapefruit, juice and rind
Make up your own divine combinations! Swap 50% of the pineapple in the recipe below with one of the following fruits:
Sugar and vinegar
- Brown sugar is best with zesty chutney recipes. However, you can use demerara sugar or golden caster sugar for a caramel undertone to balance with the pineapple flavor.
- You can replace the apple cider vinegar with white wine vinegar, which also works with pineapple.
Top tips for amazing chutney
- Preparation is key – do all the food prep before you start cooking. That way you can cook all the ingredients with precision and care.
- Use quality ingredients. Avoid pineapple that is under or over ripe, and make sure they it's free from blemishes.
- Freshly ground spices are more flavorful and fragrant.
- Always use a stainless steel pan. Other materials don't react well to the vinegar in the recipe, or to the acidic pineapple.
- Cut the pineapple and onion into even-sized pieces. That way you'll achieve a wonderful texture.
- Regularly stir, particularly towards the end of the cooking process. This helps with the flavor and texture, but also prevents the mixture from sticking to the bottom of the pan.
- Always be sure to sterilise your storage jars. This stage is very important and shouldn't be overlooked.
- Patience is key! This preserve needs time for the flavors to fully mature. Give it at least six weeks – six months would be even better!
How do you chop up a pineapple?
Okay, it's true – you can buy pineapples ready chopped from most grocery stores and supermarkets. However, a whole fresh pineapple tastes a lot better and is generally much cheaper.
The flip side? You have to prep it yourself. Don't worry though – it's really easy when you now how:
- Place the pineapple side down on a non-slip chopping board. Then, using a sharp knife, remove the top and the bottom.
- Stand the pineapple chutney up and slice it straight down the middle.
- Next, you need to remove the core, which is too tough to eat. Line the knife up with the edge of the core and slice down and inward, forming a v-shape from each side.
- Finish the cut and slice the pineapple in half.
- Slice each half lengthways through the middle. Then turn it the other way and score it into sections.
- Finally, run the edge of your knife between the flesh and skin of the pineapple. This will leave you with perfect little bitesize chunks.
What's the difference between chutney and relish?
They are both very similar. Chutneys and relishes often include vegetables, fruits, spices and vinegar. However, there are quite a few differences.
These include the size of the pieces, the overall texture, the cooking process and the overall taste.
For a more in-depth look at the difference between chutney and pickles, take a look at our guide to Chutney Vs Pickle.
How do you know when chutney is ready?
The classic chutney texture is thick and silky. The best way to test it is to use your spoon to draw a channel in the chutney. If it takes a few seconds for the vinegar to run back into the channel, then it’s ready.
If the vinegar runs into the channel straight away, the pineapple chutney needs a little more time. Put it back on the heat and let it simmer for a few more minutes. Then, try the test again.
Do I need to sterilise the jars before storing chutney?
Yes! This is a very important part of the pineapple chutney making process. Sterilising jars not only extends the shelf life of your homemade chutney, but it makes it safe to eat.
Check out our complete guide on How to Sterilise Jars for step by step instructions.
How do I store pineapple chutney?
The best way to store pineapple chutney is to keep it in a sterilised airtight jar. Once sealed, store it in a cool dry place – it’ll stay fresh for over a year.
Once opened, how long does it keep?
Once you’ve opened your chutney, keep it in the refrigerator. It’ll stay fresh for around 2 months.
More chutney recipes
Don’t stop with this pineapple chutney recipe! There are so many more delicious recipes to get stuck into. So, whip up some more chutney magic with some of the following:
- Papaya chutney – much like pineapple, papaya is an underused fruit with plenty of flavor. It’s an excellent ingredient when used to make a chutney, which makes this recipe well worth making
- Mrs Ball’s chutney – a South African favorite, Mrs Ball’s chutney is a wonderful mild chutney that is the perfect mixture of sweet and savory. Made of several fruits, mainly plum, it’s great with turkey, vegetables and especially cheese
- Orange chutney – similar to pineapple chutney, orange chutney is a zesty dish with plenty of charm
- Marrow chutney – a moreish vegetable chutney with a pleasant kick
- Plum Chutney – this spiced plum chutney goes down great at Christmas time
Tropical and tangy, this pineapple chutney recipe is a burst of sunshine in every bite. Perfectly pairs with grilled meats or as a topping for tacos!
- 2 large pineapples, chopped
- 3 red onions, finely chopped
- 2.5cm (1in) fresh ginger root, grated
- 1 chilli, finely chopped
- 250g (1 1/4 cups) brown sugar
- 250ml (1 cup) apple cider vinegar
- 1g (1/4 tsp) ground cloves
- 2g (1 tsp) smoked paprika
- 2g (1 tsp) ground cinnamon
- 11g (1 tbsp) mustard seed
- 10g (1 tbsp) nigella seeds
- Combine all the ingredients in a large saucepan.
- Stir the contents over a medium heat until the sugar has dissolved.
- Crank up the heat and let the mixture reach a boil, then reduce to a steady simmer.
- Continue to cook uncovered for 45 minutes or until the chutney has thickened. Do give it a stir every now and then to prevent the food from sticking to the bottom of the pan.
- Spoon into hot, sterilised jars. Seal and then let it cool down.
- Label the jars, then let the chutney mature for at least a month before opening. Enjoy!
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Condiments
- Method: Boil
- Cuisine: Indian
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