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Pineapple Chutney

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  • Author: Michelle Minnaar
  • Total Time: 1 hour 10 minutes
  • Yield: 3 x 200g jars, 30g per portion, 20 portions 1x
  • Diet: Vegan


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!


Units Scale
  • 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


  1. Combine all the ingredients in a large saucepan.
  2. Stir the contents over a medium heat until the sugar has dissolved.
  3. Crank up the heat and let the mixture reach a boil, then reduce to a steady simmer.
  4. 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.
  5. Spoon into hot, sterilised jars. Seal and then let it cool down.
  6. 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