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Spiced Pineapple Chutney

Serves icon Makes approx. 1 litre
Cook Time icon 1.5 hrs

This sweet and sour, hot and spicy pineapple chutney is so delicious that you’ll want to use it on everything, from grilled chicken to hamburgers to ice cream!

What do I need?

  • 2 tbsp olive oil
  • 3 red onions, finely chopped
  • 1 tbsp mustard seeds
  • 1 tsp turmeric
  • ¼ tsp ground coriander
  • 6 cups fresh pineapple pieces
  • 1 red birdseye chilli, deseeded and finely chopped
  • 2 ½ cm piece of ginger, peeled and grated
  • 250 g light brown sugar
  • 175 mL apple cider vinegar
  • 1 tsp salt

How do I make it?

  1. Heat olive oil in a large saucepan. Add onions, mustard seeds, turmeric, and ground coriander and cook for 5 minutes or until fragrant.
  2. Add the remaining ingredients and stir to combine.
  3. Cook on low simmer for 1 hour until thickened.
  4. Pour into sterilised jars and allow to cool before covering.

This chutney will keep in sterilised jars for up to 1 year.