Go Back
close up of chutney on roll

Super Easy Homemade Pineapple Chutney

Karon Grieve
This chutney is perfect added to roast pork, burgers, BBQ, toasted sandwiches and of course with a curry too.
5 from 1 vote
Prep Time 10 mins
Cook Time 1 hr
30 mins
Total Time 1 hr 10 mins
Course chutney
Cuisine Indian
Calories 790 kcal


  • 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


  • 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.


Remember to let this mature before using.
This spicy pineapple chutney is perfect stirred into curries and all sorts of spicy dishes, as a glaze for roasts and of course with BBQ, burgers, a cheeseboard and so much more


Calories: 790kcalCarbohydrates: 203gProtein: 5gFat: 2gSaturated Fat: 1gSodium: 19mgPotassium: 1075mgFiber: 15gSugar: 169gVitamin A: 549IUVitamin C: 433mgCalcium: 152mgIron: 4mg
Keyword chutney, pineapple
Tried this recipe?Mention @LarderLove or tag #LarderLove