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Nutrition: per serving

  • kcal52
  • fat1g
  • saturates0g
  • carbs12g
  • sugars11g
  • fibre1g
  • protein0g
  • salt0.01g
    low

Method

  • step 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.

RECIPE TIPS
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.

Recipe from Good Food magazine, November 2011

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Comments, questions and tips (35)

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Overall rating

A star rating of 5 out of 5.27 ratings

Annie1forsythnG5UdihZ

question

How many jars does this make and what size is the one in the image? I want to make this for Christmas gifts please 🎅

goodfoodteam avatar
goodfoodteam

Hello, not certain what size jar is used in the image. The recipe makes about 1 litre of chutney in total so you could use 3x330ml jars or 2x500ml jars or 5x200ml jars for example. Thanks for your question - Good Food Team.

rosiemaymccarthy

Can someone tell me if this gets sweeter over time? It’s very sweet..I think I could have used less sugar as my pineapples were very ripe !

produtospaubrasilVSzdypbr

Hello, I have made some times this recipe, first time it was not spicy at all, maybe the pineapples here in Brazil are big. anyway, i have been cooking this to me, friends and family and everybody likes it. Last time i added 3 seedless tamarind and left the some of the seeds of red chilly. It was to…

northmum62

Delicious. Keeps really well, well it would if we didn't eat it so quickly. Used combination of fresh pineapple and tinned. Will definitely make more.

Janine417

Delicious chutney. Gets better the longer you wait! Mine was perfect after two months (I kept it in the fridge). I used tinned pineapple, not fresh.

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