Pineapple, onion and chilli chutney

    1 hour 50 min

    When a supermarket that had stocked an amazing pineapple chutney discontinued it, we had a jar left with a list of ingredients so I took to playing around with quantities to try and match the original. Eventually I managed to get it spot on. I tweaked it over the years and it is now so much better than the original. The recipie can be changed to your own chilli level, this one has a kick but it can be made much hotter by adding extra dried or fresh chillis.

    15 people made this

    Makes: 4 -8 jars

    • 2 ripe or over ripe pineapples (about 1kg)
    • 1kg red onions
    • 1 whole garlic bulb
    • 200g root ginger
    • 5 mild red chillies
    • 5 ginger chillies
    • 10 rocket chillies
    • 1/4 nutmeg, finely greated
    • 1 tablespoon salt
    • 1 tablespoon pepper
    • 24 whole cloves
    • 1 tablespoon ground mace
    • 1 tablespoon mustard powder
    • 3 tablespoons nigella seeds (black onion seeds)
    • 6 tablespoons paprika
    • 2 tablespoons celery seeds
    • 1.8kg sugar
    • 6 whole star anise
    • 3 to 6 tablespoons cornflour
    • 1.6 liters malt vinegar

    Prep:20min  ›  Cook:1hr30min  ›  Ready in:1hr50min 

    1. Peel the pineapple, ginger, garlic and onions. Remove the stalks from the chillies but leave in seeds.
    2. Either finely chop all the fresh ingredients or (by far the quickest) use a food processor and in batches finely chop. I tend to finely chop all but one pineapple, then hand cut it into small chunks to add some texture. If you would like it as a really chunky chutney hand cut both pineapples.
    3. Add all the chopped ingredients to a large pan, then add all the spices, vinegar and sugar, and stir until the sugar is dissolved.
    4. Put on a low-medium heat and simmer until the pineapple and the onions turn translucent, the liquid has thickened and chutney has a rich dark colour, about 1 to 2 hours. It's very important that you do not boil the mixture, keep a eye on it and stir often. Make sure you do not cook it for too long, otherwise the sugar will crystallise and harden to a big lump.
    5. Mix 3 tablespoons cold water with the cornflour, then add to the hot mix. Stir in and continue to cook for 5 minutes. Check the consistency: drip some chutney onto the back of a cold spoon, the hot mix will become much thicker as it cools. if necessary add more cornflour mixed with water.
    6. Once you are happy with the consistency, take off the heat. Pour into sterilised jars, place lids onto the jars and screw the lids on tightly. Allow to cool for 1 to 2 hours before storing.


    This chutney gets better with time. Let it sit for at least 1 month to give a chance for the spices to infuse and create a deeper more complex chutney. But if you can't wait it's great as soon as it's done as a glaze on ham or chicken.

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