You can make chutneys with a lot of different kinds of fruits. Pineapple is tangy, chewy and gives a great tropical flavor to an otherwise quite strong tasting dish. 

Chutney can be used as a side dish when eating curry, but we also love it on a cheese platter or just on a sandwich with some cheese. It’s super simple to make and if you use a couple of old (but clean) jam jars to store it, you can keep it for quite a while. It also makes a great gift of course.

Pineapple chutney

(for about 3-4 jars)
1.5 hours (30 min prep)


2 tbsp oil (sunflower, for example)
3 red onions, finely chopped
1 tsp salt
1 dried red chili, deseeded and finely chopped (or more if you desire more heat)
1 tsp turmeric
5 cloves, ground*
1 tbsp yellow mustard seeds
1 tbsp nigella (optional)
thumb-sized piece ginger, finely chopped or grated
2 pineapples, cut into quite small pieces. You can use the core but is not recommended.
250g soft light brown sugar or cane sugar
175ml cider or apple vinegar


Heat the oil in a large pot on medium heat. Pitch in the onions, salt, and spices and cook for about 5 minutes until they soften and it becomes fragrant. Add the rest of the ingredients and simmer for 1 hour until it becomes dark golden and thickens. When done, add the chutney to sterilized jars (place in your oven on 160 degrees Celsius for about 15 minutes). Close them, flip them shortly and let them cool down.

* There are several ways to grind cloves. You can use a manual coffee grinder (good for small quantities), or an electric one, but do realize that it will get quite sticky. Another way is to use a mortar and pestle, and some good old elbow grease.

Recipe based on BBC Goodfood recipe

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