I know I’ve been saying for weeks now that I’m not keen on savoury pineapple dishes and I’ve reserved myself to making sweet things only this month. But I love mango chutney, and I thought surely pineapple can’t be that different? So, I gave this pineapple chutney recipe a try.
And I was right – it really isn’t all that different from mango chutney. I’ve served mine here with some homemade tortilla chips and Indian chickpea fritters. But you can serve yours in a sandwich, on a burger, with a vegan cheeseboard, and countless other ways.
Yes, chutney takes a while to make and it’s inexpensive to buy one. But chutney is typically a very high sugar dish, and store bought ones are almost pure sugar. Although homemade ones are still relatively high in sugar, you also get a lot more fresh fruit in them, and less salt.
Suggested Recipe: Homemade Tortilla Chips
Nutritional Information
This is a fairly small batch recipe, making roughly four servings with enough to dip the tortilla chips in. It will serve more if you’re only using a small amount in a burger/ sandwich.
Each quarter recipe serving contains 150 calories, 2.5g of fibre and 1.2g of protein, and 99% of the recommended daily amount of vitamin C (yes, 99%). It also contains an eighth of your daily vitamin A and 10% of your daily B6.
Storage and keep
Store in an airtight container, somewhere cool and dry and this will keep unopened for up to 6 months. Once open, use within two weeks of opening the jar.
Pineapple chutney recipe
An easy to make homemade chutney recipe, perfect to add to sandwiches, pittas, or as a dip.
Suggested Recipe: Gluten Free Flatbread Recipe
This recipe is gluten free, dairy free, soy free, nut free and vegan.
Pineapple chutney recipe
Ingredients
- 1 pineapple peeled and cored
- 60 ml white wine vinegar
- 2 cloves garlic
- ½ tsp cardamom seeds
- 1 tsp curry powder
- ½ tsp ground cumin
- ¼ tsp ground ginger
- 1 tsp chilli powder
- 80 g sugar
Instructions
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Remove the cardamom seeds from the pods. Peel and finely chop the garlic.
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Add the vinegar and sugar to a large pan over a medium heat, stirring until the sugar dissolves. Bring to the boil and reduce slightly.
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Gently toast the cardamom seeds until aromatic, then crush with the chilli powder, ginger and cumin using a pestle and mortar. Add the spices to the vinegar pan, along with the prepared pineapple and a pinch of salt.
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Add the garlic and bring to a boil. Reduce the heat and simmer for 45 minutes to 1 hour until it has a thick, syrupy consistency (mine took closer to an hour).
Serve and enjoy!
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Store any leftovers in a sterilised airtight jar.
What would you opt to serve your pineapple chutney with?
Until next time,
Sophie
Nutrition information provided by Cronometer.
I love pineapple and this sounds delicious!