Edible gifts, Preserves, Something fruity

Festive pineapple chutney


I make his chutney every year it’s great at Christmas with it’s lovely festive flavours. It makes a perfect gift too! This will make about 8 -10 standard jam jars, depending on their size.

So what do you need?

  • 2kgs of pineapple flesh (from about 4 kgs of pineapple)
  • 4 onions
  • 8 cloves of garlic
  • 2 tsp. sea salt
  • 500 g brown sugar
  • 500 ml vinegar (I used pineapple vinegar)
  • 400g sultanas / raisins
  • 2 tsp. pepper corns
  • 1 tbsp. coriander seeds
  • 1 tbsp. cloves
  • 1 tbsp. ground turmeric
  • 2 sticks cinnamon (broken into 2-3cm pieces)
  • 4 start anise
  • 10 cardamom pods
  • 6 dried chillies (or 2 tsp. of chilli powder)

So what do you so?

Start by peeling the pineapples and cutting the flesh into small chunks I also add the core cut very finely. Then cop the onions and gently fry them in some oil. While they are frying in a mortar put the salt, pepper corns, garlic, coriander seeds, cardamom pods and cloves. Crush these then add to the onions. then add the turmeric, cinnamon, star anise, chillies and sugar and give everything a stir. When the sugar starts to dissolve add the pineapple, sultanas and vinegar and bring to a boil. Boil for about 15 mins then simmer for a further hour stirring occasionally, until most of the liquid has evaporated and the mixture has become darker. Allow to cool for a few minutes and then bottle in warm sterilized jars. You can put a disk of baking parchment on top of the chutney before you seal them with the lids if you want to keep it longer. Leave for 3 -4 weeks for the flavours to develop.


One thought on “Festive pineapple chutney

  1. Pingback: Potato & cheese strudel | copymydinner

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