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Pineapple Chutney Recipe

Spicy Pineapple Chutney

A tangy, sweet, and fiery chutney made with fresh pineapple and scotch bonnet peppers. Perfect for topping meats, seafood, or as a side to your favorite savory dishes.
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Prep Time 10 minutes
Cook Time 25 minutes
Servings: 4
Course: Condiment
Cuisine: Caribbean
Ingredients Method Notes

Ingredients
  

  • 1 medium pineapple peeled and chopped (approx. 1.5 lbs)
  • 1 onion chopped
  • 1 tablespoon oil
  • 2 scotch bonnet peppers chopped (remove seeds/membranes for less heat)
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1/2 cup water
  • 1 cup white wine vinegar
  • 1 bell pepper chopped
  • 3 culantro leaves chopped (or substitute with cilantro)
  • 1 cinnamon stick

Method
 

  1. In a heavy-bottomed pot, heat oil over medium heat. Add onions and sauté until translucent.
  2. Add all remaining ingredients to the pot and bring to a simmer over medium-high heat.
  3. Let it simmer for 30 minutes, stirring occasionally.
  4. Reduce heat to medium-low and continue to cook until the mixture thickens to a jam-like consistency.
  5. Remove the cinnamon stick.
  6. If you prefer a fine chutney you can use a potato masher (chunkier) or an immersion blender (smoother)
  7. Transfer to a sterilized glass jar. Optionally place parchment between the lid and the jar before sealing to prevent moisture buildup.

Notes

Storage:
Refrigerator: Store in a sterilized, sealed jar for up to 2 weeks.
Freezer: Let cool completely, transfer to freezer-safe bags, and freeze. Thaw in the fridge and use cold or reheat as needed.

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