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Pineapple chutney

Give this tangy fruit pickle away as a gift or keep in your cupboard for a colourful household condiment

  • Prep: 20 mins
    Cook: 1 hrs 5 mins
  • Makes 3 x 330ml or 2 x 500ml jars
  • Easy
  • Makes 3 x 330ml or 2 x 500ml jars
  • Easy
  • Calories 52
  • Carbohydrates 12
  • Saturated Fat 0
  • Sugar 11
  • Protein 0
  • Fat 1
  • Fibre 1
  • Salt 0.01

Nutrition per serving

  • Calories 52
  • Carbohydrates 12
  • Saturated Fat 0
  • Sugar 11
  • Protein 0
  • Fat 1
  • Fibre 1
  • Salt 0.01

Ingredients

  • 2 tbsp sunflower oil
  • 3 red onions, finely chopped
  • 1 tbsp yellow mustard seeds
  • 1 tbsp black onion seeds (kalonji or nigella)
  • 1 tsp turmeric
  • 2 pineapples peeled, cored and chopped into small chunks
  • 1 red chilli, deseeded and finely chopped
  • thumb-sized piece ginger, finely chopped
  • 250g soft light brown sugar
  • 175ml cider vinegar

Tip

Make ahead
To sterilise jars, wash in hot soapy water, rinse well and dry in the oven at 180C/160 fan/ gas 4 for 10 mins just before filling. Once stored in sterilised jars, this chutney will keep for up to 1 year.

Method

  1. Heat the oil in a large heavy-based pan. Tip in the onions and spices and cook for 5 mins until fragrant. add the rest of the ingredients plus 1 tsp salt and simmer for 1 hr until dark golden and thick. Pour into sterilised jars and allow to cool before covering.

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