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