Pineapple Chutney

Name: Pineapple Chutney
Prep time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 Pineapple, peeled and cut into ½” thick rings; 1 medium Onion, peeled and minced; 200 ml (¾ cup) Apple cider vinegar; 1 Lemon, zest and juice; 100 g (!/2 cup) Brown sugar, packed; 30 g (2 Tbsp) Fresh ginger, peeled and cut into thin sticks; 1 Pepper, cut into small rings; 1 tsp ground Coriander; 2 Cloves

August 7, 2026|Le Parfait

This exotic pineapple chutney is a delightful accompaniment to curry chicken and enhances any type of meat. With a blend of fresh ginger, spices, and a hint of lemon, it brings a tropical flair to your meals.

Pineapple Chutney

Le Parfait

Rated 5.0 stars by 1 users

Servings

Prep Time

30 minutes

Ingredients

1 Pineapple, peeled and cut into ½” thick rings
1 medium Onion, peeled and minced
200 ml (¾ cup) Apple cider vinegar
1 Lemon, zest and juice
100 g (!/2 cup) Brown sugar, packed
30 g (2 Tbsp) Fresh ginger, peeled and cut into thin sticks
1 Pepper, cut into small rings
1 tsp ground Coriander
2 Cloves

Directions

Prep: Peel the pineapple and cut it into 1/2-inch thick rings, then into small fan-shaped pieces.
Peel and mince the onions, peel and cut the ginger into thin sticks, take a small ribbon of lemon zest and cut the pepper into small rings. Press lemon.
Pour the vinegar in a saucepan, add the brown sugar, onions, spices, zest and lemon juice.
Bring to a boil then add the pineapple fans and cook for 30 minutes over moderate heat while turning from time to time.
Jar & Process: Immediately fill canning jars leaving 3/4 inch of headspace at the top. Seal and process in a boiling water bath for 60 minutes at 212°F (100°C).