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Pineapple Chutney


6 red onions

2 tbsp mustard seeds

2 tbsp black onions seeds

2 tsp ground turmeric

4 pineapples

2 red chillies

Fresh ginger (large piece)

500g soft brown sugar

350ml cider vinegar


1. De-seed and finely chop the chilli. Grate the ginger.

2. Heat some oil in a large pan, add the onions and spices and cook gently for around 5 minutes, the spices should start to become fragrant.

3. Add the rest of the ingredients, plus 2 tsp of salt, simmer without a lid until dark golden and thick.

4. Pour into sterilised jars.

Top tip

Once stored the chutney will keep for around a year and tends to get better with age. I like to make a large batch in the autumn ready for Christmas gifts.

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