This 5-Ingredient Pineapple Chutney is a burst of tropical sweetness with a tangy kick, ready in just 35 minutes. Juicy pineapple chunks mingle with warm spices and a hint of heat, creating a vibrant condiment that’s both refreshing and bold.
Its glossy texture and golden hue make it as visually appealing as it is delicious, perfect for elevating everything from grilled meats to cheese platters.
With minimal prep and a quick cook time, this chutney is a fuss-free way to add a gourmet touch to your meals. The balance of sweet, spicy, and tangy flavors will awaken your taste buds, while its versatility ensures it’s a staple in your kitchen. Whip it up today and savor the sunshine in every bite!
Simple Ingredients for Pineapple Chutney
- 2 cups (16 oz/450 g) pineapple (fresh or canned, finely chopped)
- 2 red chilies (seeds removed, finely chopped)
- 2 cloves garlic (finely chopped)
- ½ cup (4 oz/115 g) granulated sugar
- 1 cup (8 fl oz/240 ml) rice vinegar (can substitute with apple cider vinegar for a slightly different flavor)
Easy Step-by-Step Instructions
- Prepare the pineapple: Finely chop the pineapple until it is almost crushed. Place it in a medium (4-quart) heavy-bottomed saucepan.
- Add the aromatics: Chop the red chilies and garlic very finely and add them to the saucepan. Follow with the sugar and rice vinegar.
- Bring to a boil: Place the saucepan on high heat and bring the mixture to a boil.
- Simmer: Reduce the heat to medium and let the mixture simmer for about 15 minutes, stirring occasionally.
- Remove scum: As the chutney simmers, use a metal spoon to skim off any scum that rises to the surface.
- Check for doneness: When the chutney has reduced by half and the pineapple pieces are almost translucent, remove it from the heat.
- Prepare jars: Wash 3 (6 oz) jam jars and lids in hot soapy water, then dry them well.
- Fill jars: While the jars are still warm, fill them up to a ½-inch from the top with the hot chutney.
- Seal and cool: Screw on the lids and let the jars cool at room temperature for about 6 hours before placing them in the fridge. The chutney can be stored for up to 4 months.
- Serve: Enjoy this chutney with flatbread or as a topping for curries with yogurt.
Creative Serving Suggestions
This pineapple chutney is incredibly versatile! Try it as a tangy topping for grilled chicken or fish, or spread it on a cheese board for a sweet and spicy kick. It also pairs beautifully with roasted vegetables or as a dip for samosas and pakoras. Pro tip: Mix a spoonful into plain yogurt for a quick and flavorful raita.
Storage and Shelf Life Tips
Once cooled, store the chutney in the fridge for up to 4 months. For longer storage, you can freeze it in airtight containers for up to 6 months. Always use clean utensils to scoop out the chutney to prevent contamination. If you notice any off smells or mold, discard it immediately.
Time-Saving Hacks
To speed up prep, use pre-chopped pineapple or a food processor to finely chop the ingredients. If you’re short on time, skip the jar sterilization step and store the chutney in a clean, airtight container in the fridge. It’s ready to enjoy right away!
Recipe Variations to Try
Experiment with different flavors by adding ginger for a zesty twist or swapping the red chilies for jalapeños for a milder heat. You can also use brown sugar instead of granulated sugar for a deeper, caramel-like flavor. For a tropical twist, toss in some diced mango or papaya.
Essential Equipment Guidance
A heavy-bottomed saucepan is key to preventing the chutney from burning during simmering. Use a metal spoon to skim off the scum for a smoother texture. If you’re canning the chutney, ensure your jars are sterilized and warm to prevent cracking when filled with hot chutney.
5-Ingredient Pineapple Chutney Recipe
Ingredients
- 2 cups pineapple, fresh or canned
- 2 red chilies, seeds removed
- 2 cloves garlic
- 1/2 cup granulated sugar
- 1 cup rice vinegar
Instructions
- Finely chop the pineapple until it is almost crushed. Place in a medium (4 quart) heavy bottomed saucepan.
- Chop the chilis and garlic really fine and add to the saucepan followed by the sugar and vinegar.
- Place on high heat and bring to a boil.
- Turn down the heat to medium and simmer for about 15 minutes, stirring occasionally.
- As the chutney is simmering, use a metal spoon to remove the scum that rises to the surface.
- When the chutney has reduced by half and the pineapples are almost translucent remove from the heat.
- Wash 3 (6 oz) jam jars and lids in hot soapy water before drying well.
- While the jars are still warm, fill them up to a ½-inch from the top with the hot chutney.
- Screw on the lids to allow them to cool down for about 6 hours at room temperature before placing them in the fridge for up to 4 months.
- Serve this chutney with flatbread or on top of curries with yogurt.
