Recipe for pineapple chutney

Sweet and Sour, Hot and Spicy Pineapple Chutney

This Sweet and Sour, Hot and Spicy Pineapple Chutney is so good, you’ll want to put it on or in everything, from grilled chicken to hamburgers to ice cream!

I’ve a real quick recipe to share with you today… well, quick to write, not necessarily quick to execute… Indeed, this Sweet and Sour, Hot and Spicy Pineapple Chutney needs to cook for a fairly long time, but it’s still super easy to make, though, so don’t let that scare you.

Plus, it’s so good, once you have it in the fridge, you’ll want to put it on or in everything, from grilled chicken and meats to salads to hamburgers and sandwiches maybe even ice cream!

For real, this chutney is so fresh, so deliciously sweet and sour with just the perfect amount of kick, it will instantly add TONS of flavor to just about anything it touches. I’ll definitely want to have it around all the time, especially during the summer.

If you’re not a big fan of pineapple, or if getting your hands on a fresh one would be nothing short of a miracle, or if you’re in the mood for something different, mango would make for a fantastic replacement, me thinks. You could even go with a half pineapple, half mango.

Start by sweating the onion in a large saute pan over medium heat, then add the pineapple, jalapeno peppers, ginger, walnuts and crushed piri-piri peppers. If you couldn’t find piri-piri peppers, you could very well use red chili pepper flakes.

Continue cooking, stirring often, until warm and fragrant, about 3 minutes.

Add the white wine vinegar, honey, salt, cinnamon, nutmeg and cloves and bring to a simmer.

Lower the heat and cook on low for 60 to 75 minutes…

…until the liquid is completely evaporated and the pineapple is translucent.

Remove from heat and allow to cool to room temperature, then transfer to clean air tight containers and store in the refrigerator for up to a couple of weeks.

This chutney will taste better after the flavors have had time to meld for a few days.

Serve with your favorite meat or fish, use to garnish sandwiches and hamburgers, add a few spoonfuls to sauces and vinaigrette for instant flavor boost, or try it over vanilla ice cream!

5 from 2 votes Prep Time: 10 minutes Cook Time: 1 hour 15 minutes Total Time: 1 hour 25 minutes This Sweet and Sour, Hot and Spicy Pineapple Chutney is so good, you’ll want to put it on or in everything, from grilled chicken to hamburgers to ice cream! Servings: 3 cups

  • 1 small onion, finely chopped
  • 1 large sweet pineapple, finely chopped (about 800g)
  • 2 jalapeno peppers, seeded and finely chopped
  • 3 tbsp fresh ginger, minced
  • 1/4 cup chopped walnuts
  • 3-4 piri-piri peppers, crushed
  • 1 cup white wine vinegar
  • 1/2 cup raw honey, you could also use unpasteurized honey
  • 1/2 tsp salt, I use Himalayan salt
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • pinch ground cloves

Instructions

  • Sweat the onion in a large saute pan over medium heat then add the pineapple, jalapeno peppers, ginger, walnuts and crushed piri-piri peppers. Continue cooking, stirring often, until warm and fragrant, about 3 minutes.
  • Add the vinegar, honey, salt, cinnamon, nutmeg and cloves and bring to a simmer. Lower the heat and cook on low for 60 to 75 minutes, until the liquid is completely evaporated and the pineapple is translucent.
  • Remove from heat and allow to cool to room temperature, then transfer to clean air tight containers and store in the refrigerator for up to a couple of weeks.
  • This chutney will taste better after the flavors have had time to meld for a few days.
  • Serve with your favorite meat or fish, use to garnish sandwiches and hamburgers, add a few spoonfuls to sauces and vinaigrette for instant flavor boost, or try it over vanilla ice cream!

Nutrition

Calories: 409kcal, Carbohydrates: 88g, Protein: 3g, Fat: 6g, Sodium: 401mg, Potassium: 499mg, Fiber: 5g, Sugar: 75g, Vitamin A: 255IU, Vitamin C: 142.3mg, Calcium: 65mg, Iron: 1.7mg Course: Condiment Cuisine: American Author: Sonia! The Healthy Foodie

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A sweet and spicy pineapple chilli chutney.

A bottle of homemade pineapple chutney on the table with your rice and curry makes mealtimes easy with fussy kids and adults as well.

Try the Sri Lankan version of your usual Pineapple chutney with Hawaiian flavors.

With its sweet and spicy combination, the Sri Lankan pineapple relish is always a big hit with family and friends.

The best way to enjoy Pineapple.

There are so many ways to enjoy fresh Pineapple, its sweet, acidic flavor is just the thing if you are recovering from a cold or flavor especially if you’ve been taking a few medicines that have left your taste buds dull.

You can find Pineapple almost all year round now so they are easy to find at grocery stores and supermarkets.

Here are a few ways you can make a street food style snack from Pineapple.

1/The easiest way to enjoy them is to Cut them into thick wedges, mix equal parts salt, sugar chilli powder, then stick the pineapple wedge into a barbecue stick, sprinkle some the chilli mix onto the Pineapple wedges and they make perfect snacks, will satisfy your street food craving.

2/You can make fresh Pineapple salsas as well. make your own version by adding your favorite cooling veggies like cucumber, zucchini and leafy greens.

3/The fruit chutney makes the perfect savory side-dish and topping for your foil pack picnic meals, tacos barbecue parties.

Pineapple season.

I love using Pineapples in recipes, it’s available almost all year round in my country but the best season to have it, is in the dry season when it’s sweeter than in the rainy season.

This I learned from a gentleman who was working in a restaurant and gushing on about how sweet the Pineapple turns when the weather is dry.

How to choose the perfect Pineapple for the spicy chutney.

Choose a Pineapple that is not too ripe or raw, you can easily identify them by the skin color of the pineapple.

The color of the pineapple should be yellow with a little light green shade here and there, this way, even if you don’t use the Pineapple for two or three days, the fruit won’t be too ripe to use.

Don’t use Pineapple that is too ripe for this easy pineapple chutney, you’ll know if a Pineapple is too ripe by the strong sweet smell it gives out.

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How to cut a Pineapple for the savory relish.

  • Place the pineapple on a chopping board, have a waste bowl ready.
  • Cut the crown and stem of the pineapple and discard.
  • Once the stem is cut, you can have the Pineapple standing.
  • Remove the outer prickly skin around the Pineapple with a knife.
  • Once the outer layer is removed you will then have to cut out the prickly eyes you get around the Pineapple with a pairing knife.
  • Once the Pineapple is cleaned, you can cut them in two ways for the chutney.
  • Cut them into rings and then into smaller triangle pieces(just like you would slice a Pizza)or cut them into long wedges and then cut the fruit into thick cubes.

Utensils/appliances needed.
Choppin board/knife.
Waste bowl.
Medium-sized, non-stick pan

Workflow to make the easy pineapple chutney.

  • Clean and cut the PIneapple as per the instruction above.
  • Temper and make the liquid syrup for the relish.
  • Slow-simmer until pineapple cooks down to a chutney.

Using canned Pineapple cubes to make the chutney.
You can use canned pineapple to make the spicy chutney. Only,
reduce the amount of water to 1 cup and follow recipe instructions given below.

More Pineapple recipes!

Sri Lankan chicken pineapple curry.

Sri Lankan spicy Pineapple curry.

Pineapple chicken fried rice.

Sri Lankan Pineapple curry.
Zesty Pineapple cabbage slaw.
PIneapple dosi.

How to make

It’s a very straight-forward sweet relish recipe.

How much sweetness and heat can be adjusted according to your preference but I would recommend that you try the recipe with the given quantities first.

Please make sure to read the recipe instructions carefully to avoid mistakes.

Ingredients

Ingredients mentioned below use standard measuring cups and spoons.

3 Tablespoons of oil

Curry leaves(optional)

1 tablespoon Chilli flecks

1/2 teaspoon turmeric

1/2 a piece of a Cinnamon stick

4 pods of Cardamom

1 large Pineapple

1/2 a cup of Sugar

1 and 1/2 a cup of water

1/2 teaspoon salt

1/2 teaspoon of red chilli powder(optional)

Method

Clean and dice the pineapple into cubes(refer notes above).

Cook for 2 minutes, constantly stirring to avoid the chilli flecks from burning.

Add water(1 and 1/2 cup)and Sugar(1/2 cup)to the tempered mixture and let it slow simmer for 5 minutes.

Add the cubed Pineapple and salt to season.

Cover and leave the pineapples to slow-simmer until the liquid reduces and thickens. reduce heat to low and simmer.

Make sure to taste the Pineapple chutney(careful not to burn your self here) add chilli powder(1/2 tsp) and combine well to make the chutney spicier.

As the liquid is absorbed by the pineapple, the cubed fruit becomes tender and almost golden in color.

Cook in low heat until bubble appears.

Make sure you don’t overcook the Pineapple chutney as the sugar syrup thickens, if you should overcook the chutney, you will have difficulty in stirring the chutney.

Should this happen, pour a few tablespoons of water to thin the sugar syrup and immediately remove from the stove as you don’t want the pineapple chutney to cook with the remaining heat.

Let the chutney cool and transfer into an air-tight glass container.

You can leave it out or store it in the fridge but please make sure to always use a dry spoon to keep the chutney fresh.

Prep Time 15 minutes Cook Time 30 minutes Total Time 45 minutes

Ingredients

  • Ingredients mentioned below use standard measuring cups and spoons.
  • 3 Tablespoons of oil
  • Curry leaves(optional)
  • 1/2 teaspoon turmeric
  • 1/2 a piece of a Cinnamon stick
  • 4 pods of Cardamom
  • 1 tablespoon Chilli flecks
  • 1/2 a cup of Sugar
  • 1 and 1/2 a cup of water
  • 1/2 teaspoon salt
  • 1 large Pineapple
  • 1/2 teaspoon of red chilli powder(optional)

Recommended Products

As an Amazon Associate, I earn a percentage from qualifying purchases.

  • GreenLife Soft Grip 12″ Ceramic Non-Stick Open Frypan, Turquoise – CW000524-002
  • Organic Turmeric Powder – 1LB Jar – 100% Raw w/Curcumin From India – by Jiva Organics
  • Rodelle Cinnamon Sticks, 8 Ounce
  • Spicy World Green Cardamom Pods, 3.5 Ounce

Nutrition Information:

4

Serving Size:

1
Amount Per Serving: Calories: 222 Total Fat: 11g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 10g Cholesterol: 1mg Sodium: 282mg Carbohydrates: 32g Net Carbohydrates: 0g Fiber: 1g Sugar: 29g Sugar Alcohols: 0g Protein: 1g Nutritional information on islandsmile is provided as a courtesy. We cannot guarantee the accuracy of the nutritional information given for any recipe on the site. these figures should only be considered as estimates. Each recipe on this blog has been written with great care and love to the best of my ability with you in mind.
It’s free and on the blog, for you to try anytime.

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Recipe
Onion and Pineapple Chutney

  • Makes 6
  • 12 hours
  • Difficulty Easy
  • 10 Ingredients
  • Love January 14, 2019

    This recipe for Onion and Pineapple Chutney is so easy! Throw everything into the slow cooker overnight. 12 hours later your Onion and Pineapple Chutney is ready to bottle!

    Ingredients (makes 6 Bottles)

    • 1 large Fresh Pineapple, peeled and cut into chunks
    • 6 medium Brown Onions, peeled and cut into chunks
    • 1 tbsp Dijon Mustard (you could use Hot English if you like a little more fire)
    • 1 tsp Salt
    • 1 tsp Paprika
    • 1 tsp Cinnamon
    • 1 tsp White Pepper
    • 100 mL Vinegar (White, Apple Cider or White Wine)
    • 1 cup Brown Sugar
    • Bunch Fresh Bay Leaves (optional)

    Method

    1. Combine all ingredients in the slow cooker and cover with lid.
    2. Cook on low for a minimum of 12 hours (stirring occasionally if you are there but don’t worry if you are not).
    3. Remove the lid and give the mix a good stir. To test if the relish is ready, put a small teaspoon of relish onto a clean plate and allow to cool. Once it cools it will thicken a little more. It should be a lovely thick relish once cooled.
    4. If the mixture is too watery remove the lid and continue to cook until the mixture thickens (test by using Step 3 every hour or so). If it is too thick, you can add a half cup of water and stir through. Allow to cook for another half hour once you have added water.
    5. If you are not going to preserve for later, spoon into bottles, store in the refrigerator and use up quickly.
    6. If you are going to preserve for later, be sure to use properly sterilised preserving jars.

    This Onion and Pineapple Chutney is always a winner. Use it liberally on fresh or toasted sandwiches, add it to marinades for chicken and pork on the BBQ, add a dollop to your cheese platter to serve with cheese on a cracker or serve as a side with curries.

Pineapple Chutney

A tangy yet sweet mix of pineapple and hot pepper great for topping meats and seafood

As much as we love eating our main meals there are also some amazing sides and condiments that puts a dish over the top.
Today I give you this delicious pineapple chutney.
Sweet pineapple, cooked down with some hot peppers to give you a sweet, tangy and spicy condiment that you would want to put on everything. And I mean everything
This pineapple chutney is a perfect addition to just about anything. I have tried it. Yes I have tried it.
It works great on grilled chicken or seafood, but I’ve also added this on top of my stewed chicken, jerk chicken sandwiches and even my toasted bread with cheese.
Chutneys are so easy to make. Just grab some fruits, add some spices, juices and leave to let the flavors blend. You can easily replace pineapple with peaches or apricots.

We commonly make mango chutney to eat with roti or just as a snack. Tambran (tamarind) chutney is also another popular one.
What I like about making my own chutney at home I can easily control the heat. *In a whisper* I am not a huge fan of pepper (Every time I say that to someone from the Caribbean they threaten to take away my passport). *normal voice*
So making my own allows me to not include the seeds of the peppers so that I can eat and not have to drink a jug of milk while my eyes burn.
A batch of this will last you a long time. Well that is unless you’re like me and start putting it on everything so you really don’t have much to freeze.
This chutney can easily be put to freeze and reheated when ready. Honestly, I use it straight from the fridge. And most times I don’t have enough to put to freeze. But the option is there.

I’m actually sitting here right now eating bread and cheese sandwich with a dollop of chutney on it.
And I also add a dollop of it in my aloo pies!! Yummy!!
What would you pair this chutney with?
Author: Renzprint recipe

Pineapple Chutney

A tangy yet sweet mix of pineapple and hot pepper that is great for topping meats and seafood. prep time: 10 MINScook time: 25 MINStotal time: 35 mins

INGREDIENTS:

  • 1 medium sized pineapple, peeled and chopped (approx 1.5 lbs)
  • 1 onion, chopped
  • 1 tablespoon oil
  • 2 scotch bonnet peppers, chopped (for less heat leave out seeds and membranes)
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1/2 cup water
  • 1 cup white wine vinegar
  • 1 bell pepper, chopped
  • 3 culantro leaves, chopped
  • 1 cinnamon stick

INSTRUCTIONS:

  1. In a heavy pot, heat oil and add onions and cook until opaque.
  2. Add all other ingredients to pot and let simmer on a medium-high heat.
  3. Simmer for 30 minutes (stir occasionally)
  4. Reduce heat to med-lo and leave until chutney comes to a jam like consistency.
  5. Remove cinnamon stick from pot
  6. If you prefer a fine chutney you can use a potato masher (chunkier) or an immersion blender (smoother)
  7. Store in a sterile bottle with a tight cover. (I place a sheet of parchment paper between the bottle of the cover to ensure no moisture gets in)
  8. If going to freeze, cool then place into bags. When ready to use, place in the fridge to thaw then you can either reheat or use cold.

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Here are some other toppings I use: