Add some sunshine, spice and the taste of the Carribean to your table with this tasty super easy homemade pineapple chutney. It’ll liven up any dish from curry to burgers.
I love chutney, that spicy, savoury version of jam. Something that takes a plain ham sandwich into a new and exciting realm of taste sensation. It makes crackers and cheese into a feast and adds excitement to a bowl of soup, stew or livens up a cold meat salad.
Chutney can be made using all types of fruits and vegetables. This pineapple chutney is simple, spicy and quick to make.
It’s golden colour is cheery enough to brighten the dullest day and if you make it now and set it aside to mature for a month it will be just perfect for Christmas time.
What is chutney?
chutney is basically a savoury jam. It’s a mixture of fruit (or vegetables) and spices that originates in India. There chutney of all types is served alongside a curry to compliment the flavours of the dish and to tie different components of the meal together.
Is chutney easy to make?
Yes, it’s so simple. Far easier than making jam where you have to watch for the magical setting point.
New to preserving? Then don’t panic, I can take you from zero to hero in the preserving stakes in no time at all!
Just check out these quick articles to get you started;
Ingredients for pineapple chutney
- 1 pineapple
- 60ml/2 1/2 fl oz white wine vinegar
- 1/2 tsp ground cinnamon
- 1/2 tsp crushed cardamom seeds
- 1 tsp curry powder
- 1/2 tsp ground cloves
- 1/4 tsp ground ginger
- 80g/3 oz sugar
How to make pineapple chutney
- Toast the cardamom seeds for 1 minute and then crush them.
- Peel the pineapple, discard core and chop flesh into small chunks, save all the juice.
- Put juice, vinegar and spices into a pan and bring to the boil then lower the heat and simmer for 5 minutes.
- Add the pineapple chunks and simmer for a further 20 minutes.
- Add the sugar and bring to the boil then back to a simmer again.
- Cook until it has thickened and you can drag a wooden spoon through the base and leave a clear trail on the pan.
- Ladle carefully into sterilised jars and pop on the lids.
- Set aside for 1 month before using to allow the flavours to develop and merge.
How long will this chutney keep?
Chutney has a good shelf life. Just keep it in a cool dark place and it’s good for up to a year. Once opened store in the fridge and use within a month.
How to serve pineapple chutney
This amazing chutney is just perfect with a curry. It goes great with BBQ and burgers.
Stuff some into a pitta with chicken or pork.
Smooth the chutney out with your processor and add some yogurt to form a spicy, fruity and super creamy dip.
Serve this chutney with pork chops or a pork tenderloin. The zing of the pineapple is just perfect with pork.
Whizz a couple of spoonfuls up in a food processor and add a little water to use as a glaze for roasting pork or gammon.
Perfect stirred into spicy dishes like curry etc.
Add this chutney to a simple ham sandwich of sheese and ham toasty.
So there is another easy recipe for something that might just find its way into a foodie gift hamper this Christmas. Check out my Books Page for more great foodie gift recipes and of course there are lots on this blog.
Looking for more super easy chutney ideas to try? Then check out these recipes before you go;
Easy spicy courgette/zucchini chutney
Spiced apricot and almond chutney
Finally, if you do try this recipe don’t forget to leave a comment/star rating below as I just love to hear from readers. Want more Larder Love? Then follow me on Instagram, Facebook, Pinterest and Twitter and sign up for my newsletter too of course.
PS this is a great store cupboard basic, want more ideas? Then check out my 50 Easy Homemade Pantry Staples post. Making your own basics is fun, easy and saves money too.
Super Easy Homemade Pineapple Chutney
Ingredients
- 1 pineapple
- 60 ml white wine vinegar
- 1/2 tsp ground cinnamon
- 1/2 tsp cardamom seeds
- 1 tsp curry powder
- 1/2 tsp ground cloves
- 1/4 tsp ground ginger
- 80 g sugar
Instructions
- Toast the cardamom seeds in a dry pan for 1 minute and then crush them.
- Peel the pineapple, disscard core and chop flesh into small chunks, save all the juice.
- Put juice, vinegar and spices into a pan and bring to the boil then lower the heat and simmer for 5 minutes.
- Add the pineapple chunks and simmer for a further 20 minutes.
- Add the sugar and bring to the boil then back to a simmer again.
- Cook until it has thickened and you can drag a wooden spoon through the base and leave a clear trail on the pan.
- Ladle carefully into sterilised jars and pop on the lids.
- Set aside for 1 month before using to allow the flavours to develop and merge.
Chutney is so superior to jam and a pineapple one has been a while on my to-do-list. This is a great recipe!
the-veghog.blogspot.co.uk
Could you use 20oz can of pineapple crushed instead?
Hi Brenda
I haven’t tried this with a can of pineapple but would think it should work fine. Let me know how it goes.
K