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Sweet-and-Sour Pineapple Chutney


Mixing sweet pineapple, onion and vinegar with a quick, light caramel sauce results in a fabulous sweet-and-sour chutney.

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Rate this recipe 4.8/5 (5 Votes)


  • 1/4 cup sugar
  • 3/4 cup plus 2 tablespoons water
  • 2 cups diced fresh pineapple (12 ounces)
  • 1 small red onion, finely diced
  • Pinch of crushed red pepper
  • 1/4 cup plus 2 tablespoons distilled white vinegar
  • Salt
  • 2 tablespoons slivered mint leaves


Servings 2
Preparation time 20mins
Cooking time 40mins
Adapted from


Step 1

In a saucepan, combine the sugar with 2 tablespoons of the water; cook over high heat until the sugar is dissolved. Cook without stirring until the sugar begins to caramelize around the edges, 2 minutes. Remove from the heat, add the pineapple, onion, crushed red pepper, vinegar and the remaining 3/4 cup of water; season lightly with salt. Bring to a simmer and cook, stirring occasionally, until jamlike, 15 minutes. Stir in the mint. Serve warm or at room temperature.

The chutney can be refrigerated for up to 3 days.
Fish, chicken, pork, steak.


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