Best Pineapple Chutney Recipes

MANGO-PINEAPPLE CHUTNEY

Steps:

• Heat the vegetable oil in a large saucepan over medium heat. Stir in the red pepper flakes and cook until they begin to sizzle, then stir in the minced onion. Reduce the heat to low, cover, and cook, stirring occasionally until the onions have softened, about 20 minutes.
• Remove the lid, increase the heat to medium, and stir in the ginger and yellow bell pepper. Cook and stir until the ginger is fragrant, 2 to 3 minutes. Stir in the mangoes, pineapple, brown sugar, curry powder, and vinegar. Bring to a simmer, and cook for 30 minutes, stirring occasionally. Cool the chutney completely when done and store in airtight containers in the refrigerator.

PINEAPPLE CHUTNEY

Steps:

• Heat the oil in a large heavy-based pan. Tip in the onions and spices and cook for 5 mins until fragrant. add the rest of the ingredients plus 1 tsp salt and simmer for 1 hr until dark golden and thick. Pour into sterilised jars and allow to cool before covering.

PINEAPPLE CHUTNEY

Steps:

• In saucepan over medium heat, saute onions, ginger, jalapenos, and ground cumin for 6 minutes. Then add rum. Cook until almost all of the liquid has evaporated then add pineapple, lime juice and sugar. Bring to a simmer and turn off the heat. Add fresh cilantro, salt and freshly ground pepper to taste.

PINEAPPLE CHUTNEY

Steps:

• In a large saucepan over medium heat, combine the first 10 ingredients; add peppers if desired. Bring to a boil. Reduce heat; simmer, uncovered, for 1 to 1-1/2 hours or until chutney reaches desired thickness. , Refrigerate. Serve with meat or with cream cheese as an appetizer spread.

GRILLED PORK WITH PINEAPPLE CHUTNEY

Steps:

• Place pork chops in a large resealable container and season liberally with rub. Pour marinade over and seal. Place in the refrigerator for at least 1 hour, or up to 24 hours.
• While pork is marinating, combine pineapple, onion, serrano peppers, vinegar, brown sugar, pineapple juice, ginger, garlic, mustard seeds, and salt in a large saucepan. Bring to a slow, simmering boil. Reduce heat to low and simmer, stirring every 5 to 10 minutes, until thickened, about 45 minutes total. Remove chutney from heat, top with golden raisins, and allow to cool slightly, 10 to 15 minutes.
• Preheat an outdoor charcoal grill for medium heat and lightly oil the grate. Remove pork from the refrigerator; discard remaining marinade.
• Cook pork chops on the preheated grill, making sure the coals are not too hot, until an instant-read thermometer inserted into the centers reaches 145 degrees F (63 degrees C), 4 to 8 minutes per side, depending on thickness. Top with chutney.

JERK-SPICED MANGO PINEAPPLE CHUTNEY

Steps:

• In a Dutch oven, bring all ingredients to a boil. Reduce heat; simmer, uncovered, 1 to 1-1/4 hours or until thickened., Carefully ladle hot mixture into five hot half-pint jars, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.

CURRIED PINEAPPLE CHUTNEY

Steps:

• Heat oil in heavy large pot over medium-high heat. Add red onion and bell peppers and sauté until onion begins to soften, about 8 minutes. Add jalapeño chilies and curry powder; stir 2 minutes. Add pineapple cubes, orange juice, apple cider vinegar, and golden brown sugar. Bring to boil. Reduce heat to medium and simmer mixture until thick and reduced to about 7 1/2 cups, stirring often, about 1 hour 10 minutes. Season chutney to taste with salt and pepper. (Can be prepared 4 days ahead. Cool completely, then cover and refrigerate.)

SALT COD FRITTERS WITH CREAMY MUSTARD SAUCE, SPICY ORANGE CHILI SAUCE, PINEAPPLE CHUTNEY AND SHREDDED ZUCCHINI SALAD

Steps:

• Soak the salt cod in 1 gallon of water for 24 hours, changing the water 2 to 3 times until the cod no longer tastes of salt.
• Place the oil in a pot a third of the way full. Heat the oil to 350 degrees F and line a baking sheet with paper towels. Remove the cod from the water, pat dry and roughly chop. Place the cod in a food processor and pulse until shredded.
• Remove the cod, squeeze with hands to remove excess water and place the cod in a bowl.
• Place the flour, baking powder, baking soda and salt in a large bowl, mix. In a separate bowl, whisk the milk and eggs and add to the bowl with the dry ingredients. Add the cod and cilantro to the batter, folding to incorporate. Spoon 1 tablespoon of the cod batter into the hot oil and fry until golden brown and the fritters are cooked, about 3 minutes, turning the fritters over while cooking. Place the cod on the lined baking sheet. Repeat with the remaining cod batter.
• Serve the salt cod fritters with Creamy Mustard Sauce, Spicy Orange Chili Sauce, Pineapple Chutney and Shredded Zucchini Salad.
• Place the sour cream, mustard, coriander seeds, honey and gherkins into a bowl, mix, season with salt, cover and place in fridge until serving.
• Place the salt, sugar, vinegar, green chile, red chile, orange and red onions into a blender and puree until smooth.
• Heat the oil in a saute pan over medium heat. Add the red onions and saute until tender and translucent. Add the pineapple, sugar, vinegar and fennel seeds and stir. Cook until the pineapple has softened slightly and the juices have reduced, 7 to 10 minutes. Season with salt.
• Place the red onions, lime juice and salt in a bowl. Stir and allow to sit for 5 minutes. Add the cherry tomatoes, cilantro and zucchini to the bowl and mix.

TROPICAL GLAZED HAM WITH CURRIED PINEAPPLE CHUTNEY

Steps:

• Roast ham:
• Position rack in bottom third of oven and preheat to 350°F. Using sharp knife, cut parallel lines 1 inch apart in fat layer and rind on ham. Cut more lines in crosswise direction, making diamond pattern.
• Stick 1 whole clove into center of each diamond. Place rack in roasting pan. Place ham on rack. Roast ham 2 hours. Reduce oven temperature to 300°F. Continue to roast ham until golden, about 1 hour.
• Make glaze:
• Meanwhile, combine mango nectar and next 6 ingredients in heavy medium saucepan. Bring to simmer over medium heat. Cook until glaze thickens and coats spoon, stirring often, about 14 minutes; set glaze aside.
• Glaze ham:
• Remove ham from oven. Maintain oven temperature. Using pastry brush, dab all of glaze over ham, being careful not to dislodge crisp diamonds of fat and rind.
• Return ham to oven. Roast until ham is heated through and glaze is brown, about 35 minutes.
• Transfer ham to platter; let stand 15 minutes. Spoon chutney into bowl. Slice ham and serve with chutney.

JALAPENO PINEAPPLE CHUTNEY

Steps:

• Add the reserved pineapple syrup to a saucepan; add the peppers, vinegar, brown sugar, salt, raisins, gingerroot and the garlic and bring to a boil; reduce heat and simmer for 10 minutes.
• add the pineapple chunks and simmer for about 30 minutes or until thick.
• You can process and can in the usual way (boiling prepped jars), or just 'keep' in the refrigerator in a covered, airthight container. I have kept this for up to 2 months in the refrigerator without a problem.

PAN-SEARED HAM WITH PINEAPPLE CHUTNEY

Steps:

• In a medium saucepan, combine pineapple, onion, pineapple juice, raisins, brown sugar, vinegar, and cumin. Set pan over medium-high heat and bring to a simmer. Simmer 15 minutes, until mixture thickens and reduces. Remove from heat and stir in cilantro.
• Meanwhile, heat oil in a large skillet over medium heat. Add ham slices and cook 2 minutes per side, until golden brown. Serve ham slices with pineapple chutney spooned over top.

JOHNNY JALAPENO'S PINEAPPLE, CRANBERRY, AND JALAPENO CHUTNEY

Steps:

• Stir together pineapple, cranberry sauce, sugar, ginger, and salt in a small saucepan over medium heat and bring to a boil.
• Reduce to low heat and simmer about 5 minutes till thickened.
• Remove from heat and stir in jalapenos and shallot. Cover and chill until ready to serve.

PINEAPPLE CHUTNEY

Steps:

• Drain pineapple and combine juice with sugar and vinegar.
• Boil the mixture down to 1/2 cup.
• Stir in pineapple, corn syrup, ginger, and cranberries and chill.

PINEAPPLE MANGO CHUTNEY DIP WITH CURRIED WALNUTS

Steps:

• Stir together cream cheese, chutney, and mayonnaise, then transfer to small serving bowl.
• Heat oil in a small skillet over medium-low heat until warm. Add walnuts, curry, and 1/4 teaspoon salt and toast, stirring frequently, about 3 minutes. Cool to warm, about 5 minutes, then spoon over dip.

SWEET & SAVORY PINEAPPLE CHUTNEY

Steps:

• Combine pineapple, sugar, vinegar and salt in a large saucepan.
• Heat to boil; simmer gently, stirring frequently for 25 minutes.
• Stir in remaining ingredients.
• Cook slowly, stirring often, until mixture thickens.
• Ladle into sterilized hot jars, leaving 1/4 inch headspace.
• Seal; process in water bath canner for 10 minutes.

PINEAPPLE PAPAYA CHUTNEY

Steps:

• Mix the ingredients in a large bowl and serve.

PINEAPPLE CHUTNEY

Steps:

• Combine vinegar and sugar in large saucepan.
• Simmer and stir until sugar dissolves.
• Add pineapple and simmer until soft.
• Strain pineapple and set aside, return juices to pan.
• Add chile, ginger and spices to pan.
• Simmer and reduce au nape.
• Mix spiced syrup with pineapple.
• Refrigerate immediately.

HONEY-GLAZED HAM WITH FRESH PINEAPPLE CHUTNEY

Steps:

• Preheat oven to 375 F In a small bowl, blend honey, orange juice and cloves. Place ham in a foil-lined pan, roast for 30 minutes and brush with half the glaze. Continue roasting,brushing halfway through with remaining glaze, to an internal temperature of 140 F, about 20 minutes more. For the chutney, combine pineapple, cider, onion, cinnamon, and pepper flakes in a small saucepan. Place over medium heat for about 10 to 20 minutes and stir frequently until pineapple is tender. Discard cinnamon stick and serve chutney warm with ham or cool to us as a spread on cream cheese. Refrigerate any leftovers.

PORK CHOPS WITH PINEAPPLE-APPLE CHUTNEY

Steps:

• To prepare chutney, in a heavy medium saucepan, combine all ingredients except oil and pork chops; place over medium-low heat.
• Bring to simmer; if mixture is dry, add water, 1-2 tablespoons at a time, to keep mixture moist.
• Cook until mixture thickens and flavors blend, about 40-45 minutes.
• Preheat oven to 300°F.
• In heavy 10-inch ovenproof skillet , heat oil over medium-high heat.
• When hot, add chops and saute 1-1 1/2 minutes each side, until browned.
• Place skillet in oven and cook another 10-15 minutes, turning occasionally.
• Serve with pineapple-apple chutney.
• EACH SERVING PROVIDES: 1 Fat, 2 Fruits, 1/2 Vegetable, 3 Proteins, 15 Optional Calories.
• PER SERVING: 338 Calories, 26 g Protein, 13 g Fat, 31 g Carbohydrate, 63 mg Sodium, 67 mg Cholesterol, 2 g Dietary Fiber; 7 points.

PINEAPPLE MANGO CHUTNEY

Steps:

• In a large saucepan, combine all ingredients & simmer over low heat, stirring occasionally, until mixture has a jam-like consistency, about 15-20 minutes.
• Let cool to room temperature, then store covered in a 4-cup container for up to 2 weeks in the refrigerator.