Pineapple and Chilli Chutney

A gorgeous chutney, with a bit of a kick! It’s very simple to put together and will last for months!


Ingredients (Makes 2 small jars)

  • 1 medium pineapple peeled, cored and chopped
  • 1 medium red onion
  • 1 tablespoon of ground ginger
  • 1 teaspoon of turmeric
  • 175ml of apple cider vinegar
  • 80g of coconut sugar
  • 1 large red chilli, deseeded and finely chopped
  • Pinch of salt


Start by peeling and chopping your pineapple. It is good to have one half pineapple puree and one half 1cm pineapple cubes, so you can either finely chop the pineapple until it resembles a puree, or you can wiz in it a blender for about 30 seconds. Next finely chop the onion and the chilli (make sure you remove the seeds) and then add all of your ingredients to a large saucepan.

Stir and then bring to the boil. Simmer for 35-40 minutes, stirring occasionally to make sure nothing sticks to the bottom. While the chutney is cooking, you can sterilise your jars by washing them in hot soapy water and then placing them in the oven at 140C/120C fan to dry. If you are using Kilner jars, do not put any rubber lids in the oven as they can get damaged by dry heat, instead place them in boiling water and drain when ready to use.

When there is only a small amount of liquid left in the pan, take off the heat and have your sterilised jars ready. Carefully scoop the chuntey into the jars and leave to cool before covering. If kept in sterilised jars it will keep for up to 4 months. Store in a cool dark place or in the fridge. Enjoy!



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