Tangy Pineapple and Ginger Chutney

Juicy pineapples are available all year round here in Cuenca, so when shopping in our local market one day, I decided to buy a couple and try my hand at making a deliciously tangy pineapple and ginger chutney to go with the scrummy curries I’d made and frozen.  On this occasion, I didn’t add any chillies as I wanted a fruity taste to complement the spices in the chicken curry; it’s up to you whether you add them or not. You can also reduce the amount of sugar if the pineapples are extra ripe and sweet.


  • 2tbsp sunflower oil
  • 2 x red onions finely chopped
  • 1tbsp yellow mustard seeds
  • 1tbsp nigella seeds
  • 1tsp turmeric
  • 2 x pineapples, peeled, cored and chopped into small bite size chunks
  • 1 x red chilli deseeded and finely chopped
  • 1 x large thumb size piece of fresh ginger finely chopped
  • 250gms light brown sugar
  • 175ml cider vinegar
  1. Heat oil in large heavy pan.
  2. Add onions, reduce heat and cook for around 5 minutes until translucent.
  3. Increase heat and add spices, cook for about a minute stirring continuously.
  4. Add remaining ingredients plus 1tsp salt and simmer for about an hour until the chutney is thick and golden in colour.
  5. Allow to cool then bottle in sterilised jars and store in a dark cupboard.

Leave a Reply