Pineapple Chutney Recipe for Busy Cooks

Name: Pineapple Chutney
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 1/2 cup onion (chopped); 1/2 cup honey; 1/2 cup white wine vinegar; 2 and 1/2 cups pineapple (chopped); 2 teaspoons curry powder; 1/2 teaspoon ground ginger; 1/2 teaspoon salt; 1/8 teaspoon red pepper flakes

Prep: 15 mins

Cook: 30 mins

Total: 45 mins

Servings: 6 servings

Yield: 1 1/3 cups

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This delicious pineapple chutney recipe is perfect to serve with just about any grilled meat. Chutney may seem like a complex type of recipe, but it is very easy to make. You just cook together some fruit, spices, onions, and vinegar or lemon juice until the mixture thickens and boils. The resulting sweet, spicy, and savory sauce can be served with chicken, meat, or fish, or used as an appetizer spread, especially with soft cheeses such as brie, Camembert, or cream cheese. Use it in curries, or crock pot recipes too.

You can make this recipe with other fruits. Try pears, or peaches, or apples. Just peel the fruit and cut it into even pieces. Then continue with the recipe.

You can make this chutney as mild or as spicy as you'd like. Add some crushed red pepper flakes, increase the amount of curry powder, or add minced jalapeños or habanero peppers.

This chutney, like all chutneys, freezes well too. Let the chutney cool, then ladle into freezer containers in 1/2- or 1-cup portions. Label, seal, and freeze up to three months. To thaw, just let the chutney stand in the fridge overnight. You can reheat it before you serve it, but it's excellent cold.

“A nice homemade chutney that you can toss together in under an hour. It freezes well (for a few months) so feel free to make a ton ahead if you plan on eating it often.” —Noah Velush-Rogers

1/2 cup coarsely chopped onion
1/2 cup honey
1/2 cup white wine vinegar
1 cups coarsely chopped pineapple, fresh or canned
2 teaspoons curry powder
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/8 teaspoon red pepper flakes

Gather the ingredients.

The Spruce / Diana Chistruga
In a medium saucepan, stir together the onion, honey, vinegar, pineapple, curry powder, ginger, salt, and red pepper flakes.

The Spruce / Diana Chistruga
Cook over high heat until the mixture comes to a full rolling boil, stirring frequently.

The Spruce / Diana Chistruga
Reduce the heat to low and simmer, stirring occasionally, until the pineapple is tender and the mixture thickens, 20 to 30 minutes.

The Spruce / Diana Chistruga
Take the pan off the heat and cool the chutney completely. Stir well and transfer to a container with a tight-fitting lid. Refrigerate the chutney for up to four days or freeze up to three months.

The Spruce / Diana Chistruga

Nutrition Facts (per serving)
114	Calories
0g	Fat
29g	Carbs
1g	Protein

Nutrition Facts
Servings: 6
Amount per serving
Calories	114
% Daily Value*
Total Fat 0g	0%
Saturated Fat 0g	0%
Cholesterol 0mg	0%
Sodium 179mg	8%
Total Carbohydrate 29g	11%
Dietary Fiber 1g	4%
Total Sugars 27g
Protein 1g
Vitamin C 14mg	71%
Calcium 15mg	1%
Iron 0mg	2%
Potassium 87mg	2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.