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5 from 1 vote

Pineapple Chutney

Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
Course: chutney
Author: Karon Grieve


  • 1 pineapple
  • 60 ml/2 1/2 fl oz 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/3 oz sugar


  • Toast the cardamom seeds 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.