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plate of Indian chickpea fritters topped with pineapple chutney

Pineapple chutney recipe

An easy to make homemade chutney recipe, perfect to add to sandwiches, pittas or as a dip.
Course Side Dish
Cuisine Indian
Keyword Pineapple Chutney Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 4
Calories 150 kcal

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

  1. Remove the cardamom seeds from the pods. Peel and finely chop the garlic.
  2. 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.
  3. 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.
  4. 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!

  1. Store any leftovers in a sterilised airtight jar.