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Some things in the kitchen don’t need a lot of fuss—they just need to work. This pineapple chutney is one of those recipes I’ve made more times than I can count. It’s sweet, a little tangy, and comes together in no time. And if you’re feeling fancy, a dash of pink peppercorn and a few herbs and spices tucked in a little gauze bag add something special. But even without the extras, it’s a keeper.
I love making this when I’ve got a ripe pineapple sitting on the counter and no plan for it. It goes with just about everything and always disappears faster than I expect. Simple, flavorful, and no need to babysit it on the stove? That’s my kind of recipe.
Recipe At a Glance
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Servings: About 1½ cups
- Difficulty: Easy as can be
- Dietary Notes: Vegetarian, gluten-free
- Make Ahead? Yes—it gets even better by the next day
What You’ll Need for This Pineapple Chutney
- 1 average pineapple, peeled and chopped
- 1 medium Fuji apple, peeled and chopped
- 1 tablespoon apple cider vinegar
- ½ cup of sugar
- A few fresh basil leaves
- 2 cinnamon sticks + a few cloves, tucked into a small square of medical gauze and tied into a little flavor bag
- A dash of pink peppercorn (optional)
The apple gives it a mellow sweetness, and the vinegar brings out the brightness of the pineapple. The basil adds freshness, and the cinnamon-clove gauze bag infuses everything with gentle warmth without overwhelming the fruit.
Prep & Cook
Start by chopping your fruit—no need to be precise. This chutney doesn’t mind a rustic look.
Make your spice bag: place 2 cinnamon sticks and a few whole cloves in a small square of medical gauze, tie it up like a little pouch, and set it aside.
Now add everything to a pot: pineapple, apple, vinegar, sugar, basil leaves, pink peppercorn (if using), and your little gauze spice bag.
Cover and cook on low heat for about 20 minutes, giving it a stir here and there. You’ll know it’s ready when the fruit is soft and syrupy, and your kitchen smells like comfort.
Before storing, remove the spice bag and discard it.
Secrets from My Kitchen
- That little gauze bag? It’s my favorite trick for chutneys and jams. You get all the flavor without biting into a clove later.
- It tastes even better the next day—so if you can, let it rest overnight.
- Don’t skip the vinegar. It balances the sweetness and helps preserve it just a bit longer.
Storing the Chutney
I like to boil a few small glass jars before making the chutney. Once it’s ready and slightly cooled, I pour it into the warm jars, close them tightly, and let them cool upside down on the counter.
Once they’re fully cooled, I move them to the fridge. This simple method helps seal the jars better and keeps the chutney fresh for longer.
This Pineapple Chutney pairs beautifully with Roasted Chicken. Check out the recipe here!
Serving Suggestions
- Lovely on grilled pork or chicken
- Perfect next to a wedge of cheese and some crackers
- Great with rice and beans for a simple, comforting meal
- Tuck it into a sandwich or wrap for a burst of flavor
Put Your Spin on It
- Add a pinch of red chili flakes or fresh ginger for a bit of kick
- Use honey or maple syrup instead of sugar if you prefer
- Toss in a few raisins or chopped onion for a deeper flavor
- Blend it a bit if you like it smoother—I usually leave mine chunky
Nutrition Notes
Each 2-tablespoon serving of this pineapple chutney has approximately:
- Calories: 60
- Sugar: 13g
- Fat: 0g
- Sodium: 1mg
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 0g
- Cholesterol: 0mg
Light, naturally low in fat, and full of fruit—this chutney adds a bright, sweet layer of flavor to any dish.
Note
These values are rough estimates based on common ingredients. For medical or dietary advice, it’s always best to consult a registered nutritionist or healthcare provider.
Tasty Thoughts
I always say this chutney is the kind of thing you don’t realize you needed until it’s on the table. It’s quick, cheerful, and goes with more than you think. Keep a jar in the fridge and see how often you reach for it—I bet it’ll become a regular at your place too.
Common Questions
Can I use canned pineapple?
You can. Just drain it well. Fresh is better, but canned works in a pinch.
What’s the purpose of the gauze spice bag?
It adds flavor without the surprise of biting into a whole clove or cinnamon stick. Just remember to take it out before storing!
Can I store it without boiling jars?
Yes, you can store it in clean jars in the fridge. But boiling the jars and sealing them upside down helps it last longer and feel a little more “put away.”
How long does it last?
Up to a week in the fridge—or longer if sealed well in sterilized jars.
Do I have to use pink peppercorn?
Not at all—it’s optional. It adds a subtle floral heat, but the chutney is just as lovely without it.
What’s the purpose of the gauze spice bag?
It infuses the chutney with warm spice from two cinnamon sticks and a few cloves, without the risk of biting into one later. Just don’t forget to remove it before storing!
Homemade Pineapple Chutney with a Flavor Twist
- Total Time: 30 minutes
- Yield: About 1½ cups
Description
This pineapple chutney is one of those recipes I’ve made more times than I can count. It’s sweet, a little tangy, and comes together in no time. And if you’re feeling fancy, a dash of pink peppercorn and a few herbs and spices tucked in a little gauze bag add something special. But even without the extras, it’s a keeper.
Ingredients
1 average pineapple, peeled and chopped
1 medium Fuji apple, peeled and chopped
1 tablespoon apple cider vinegar
1/2 cup of sugar
A few fresh basil leaves
2 cinnamon sticks + a few cloves, tucked into a small square of medical gauze and tied into a little flavor bag
A dash of pink peppercorn (optional)
Instructions
- Start by chopping your fruit—no need to be precise. This chutney doesn’t mind a rustic look.
Make your spice bag: place 2 cinnamon sticks and a few whole cloves in a small square of medical gauze, tie it up like a little pouch, and set it aside.
- Now add everything to a pot: pineapple, apple, vinegar, sugar, basil leaves, pink peppercorn (if using), and your little gauze spice bag.
- Cover and cook on low heat for about 20 minutes, giving it a stir here and there. You’ll know it’s ready when the fruit is soft and syrupy, and your kitchen smells like comfort.
- Before storing, remove the spice bag and discard it.
Notes
That little gauze bag? It’s my favorite trick for chutneys and jams. You get all the flavor without biting into a clove later.
It tastes even better the next day—so if you can, let it rest overnight.
Don’t skip the vinegar. It balances the sweetness and helps preserve it just a bit longer.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Sauces, Butters & Flavors
- Method: Stovetop
Nutrition
- Serving Size: 2 tablespoon
- Calories: 60
- Sugar: 13 gr
- Sodium: 1 mg
- Fat: 0
- Saturated Fat: 0
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 15 gr
- Fiber: 1 gr
- Protein: 0
- Cholesterol: 0
