If you’re looking for a chutney that’s as versatile as it is delicious, this Pineapple Chutney will be your new favourite. It’s sweet from ripe pineapple, tangy with apple cider vinegar, and has just the right kick of spice from chilli and ginger. You can spoon it over grilled chicken or fish, pair it with cheese and crackers, or even use it as a spread...
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Heat oil in a saucepan over medium heat. Add mustard seeds and let them splutter.
Add the dry red chilli and sauté for a few seconds until aromatic.
Stir in ginger and green chilli; cook for about a minute.
Add diced pineapple, turmeric, salt, and black salt. Mix well.
Stir in brown sugar, chilli flakes, and vinegar. Bring the mixture to a boil.
Lower the heat, cover, and simmer for 15–20 minutes, stirring occasionally, until the pineapple softens.
Mix cornflour with 2 tablespoons of water to form a slurry. Add it to the chutney, stirring until the mixture thickens.
Sprinkle in roasted cumin powder, stir, and turn off the heat.
Let the chutney cool completely before transferring it to a clean, dry jar. Refrigerate for storage.
Adjust the sugar depending on how sweet or tart your pineapple is.
Skip the cornflour slurry for a rustic texture—just cook the chutney longer until it thickens naturally.
Serve with grilled meats, roasted vegetables, cheese platters, or as a spread in wraps and sandwiches.
Can I use canned pineapple instead of fresh?
Yes! Just drain the syrup completely before cooking.
Can I replace brown sugar with white sugar?
Absolutely. Brown sugar adds a deeper caramel note, but white sugar works too.
How long does pineapple chutney last?
Stored in a clean, airtight jar in the refrigerator, it stays fresh for 2–3 weeks. Always use a clean spoon to serve to extend shelf life.
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