Pineapple Chutney

Naturally gluten-free and vegan, this pineapple chutney is sweet, tangy, and spicy, and it pairs deliciously with everything from burgers to curries.

This pineapple chutney packs one heck of a delicious punch.

Wondering what does this pineapple chutney taste like?

Well, this pineapple chutney is tantalizingly tangy, ever so slightly spicy, and refreshingly sweet ~ all at once!

This pineapple chutney is:
• Vegan,
• Gluten-free,
• Spicy,
• Sweet,
• Tangy,
• So easy to make,
• A nutritious recipe,
• Ready in less than 15 minutes,
• Made with only 12 (readily available and easy-to-find) ingredients!

How to pick a ripe pineapple?

When picking a pineapple, make sure to pick one that has fresh green leaves, a yellowish/orange base and body, and one that is firm but yet supple. Fresh pineapple will also have a distinct fruity smell. Make sure that the pineapple you pick does not have brownish bits on the body or base.

Are there substitutions in making this recipe?

I prefer the taste and flavor of fresh onion, ginger, and garlic. But, you could also use the peeled and cut onion, ginger, and garlic that is sold in the produce section of most grocery stores.

Other than the cayenne, the coriander powder, smoked paprika powder, cardamom powder, cinnamon, and cloves work best in the quantities specified. You can omit the cayenne for a mild and sweet chutney, or use a little less. But if you prefer it spicy, then you can use the amount specified or even add in a 1/4 tsp more.

Instead of maple syrup, you could also use honey or even brown sugar.

In case you do not have red wine vinegar, well… you should probably go out and get some because apple cider vinegar or white vinegar would alter the taste drastically.

And for the star ingredient, I used a ripe fresh pineapple. You could use canned pineapple if you like. Make sure you use pineapple canned in pineapple juice and not sugar syrup. Though, I would strongly suggest that fresh and ripe pineapple is the best option.

How do you make this pineapple chutney?

Once you have all the ingredients together, all you have to do is sauté the onion, garlic, and ginger together, then add in the spices, salt, maple syrup, red wine vinegar, and fresh pineapple. And then simmer for about 7-10 minutes and voilà, you have a delicious pineapple chutney on your hands!

What do you serve this chutney with?

I made this pineapple chutney when my daughter was in town. Like this mango chutney that readers seem to love, this pineapple chutney pairs so well with so many dishes.

One night, we enjoyed this chutney with some leek fritters my daughter made.

Then another night we slathered some of it on veggie burgers.

Yet another night we enjoyed this with some roti and lentil curry too.

And then there have been many snacks of this chutney on simple toast or crackers.

How do you store this chutney?

Place this chutney in airtight containers and place them in the fridge. They will stay fresh for a week to 10 days if opening the container and taking some every day before closing it and putting it away.

I made some of this chutney and placed it in a couple of airtight containers. My daughter and I worked our way through the first large container of this chutney in about a week. Then, I completely forgot about the chutney in the small container. Then, this weekend, I stumbled on it. I was about to throw it away when I decided to check the taste and smell, and it tasted and smelled great, so I had a huge helping with some bread and with a salad on the side.

As of today, I am still ok, so I guess I can say that if you place this pineapple chutney in an airtight container and in the back of your fridge, it should stay fresh for about 3 weeks!

If you need convincing on making this pineapple recipe, just check out the reviews on this mango chutney because this pineapple chutney is even better ~ which makes it a must-try!

Thanks so much for stopping by. If you make this recipe, please let me know in the comments below what you think of it, or tag your creation on social media with @savoryspin or #savoryspin. For more fusion, spice-filled, recipe ideas, please subscribe and follow me on Facebook, Instagram, and/or Pinterest!

Easy Pineapple Chutney

4.50 from 14 votes

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Prep Time: 5 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 15 minutes minutes

Servings: 8 servings

Author: Shashi

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Naturally gluten-free and vegan, this pineapple chutney is sweet, tangy, and spicy, and it pairs deliciously with everything from burgers to curries.

Ingredients

• 1 tbs olive oil
• 1 onion
• 3 cloves garlic
• 1/2 inch chunk of ginger about 2 tsps chopped ginger
• 1 tsp ground coriander
• 1/2 tsp smoked paprika
• 1/2 tsp cayenne
• 1/4 tsp cardamom
• 1/4 tsp cinnamon
• 1/4 tsp cloves
• 1/4 cup maple syrup
• 1/4 cup red wine vinegar
• 1 cup chopped fresh ripe pineapple
• 1/2 tsp salt & pepper

Get Recipe Ingredients

Instructions

• First, peel and roughly chop up the onion, garlic, ginger as well as the pineapple, and set these aside.
• Add olive oil to a pan placed over a stovetop set to medium heat.
• Add in the chopped onion, ginger, and garlic and sauté for about 3 minutes.
• Then add in the smoked paprika, cayenne, coriander, cardamom, cinnamon, cloves, red wine vinegar, maple syrup, and pineapple.
• Let simmer for about 7-10 minutes, stirring often. Then remove from heat and let cool slightly. As it cools, it should thicken up some.
• This chutney should be quite chunky, so you can pour it into a blender or food processor and pulse it a bit until it is a smoother consistency, or use an immersion blender and blend up the chunks a bit, so this is smoother.
• Season with salt and pepper to taste and enjoy with your favorite curries or burgers!

Notes

*You can substitute maple syrup for brown sugar or honey, and you can leave out the cayenne for a mild chutney. For more substitutions, check the blog post.

**Stove tops can differ in heat so please keep this in mind when preparing this chutney.

Nutrition

Serving: 1g | Calories: 62kcal | Carbohydrates: 12g | Fat: 2g | Polyunsaturated Fat: 2g | Sodium: 77mg | Fiber: 1g | Sugar: 9g

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