Pineapple Chutney

Sweet and Spicy Pineapple Chutney

Pineapple Chutney

Pineapple Chutney is a delicious gluten-free, vegan condiment to pair with many dishes. I recently tried it with Tempeh Adobo, and it was fantastic. This chutney is the perfect balance of sweet and spicy. It is made with fresh or canned pineapple, ginger, and a few simple spices. Make this ahead of time to store in the fridge to add to meals when you want a little something extra to balance the flavors on your plate.

To make this pineapple chutney, I used fresh pineapple. First, I diced the pineapple and then used my Vitamix blender to rough up the edges a bit before simmering all of the ingredients together. If you aren’t using fresh pineapple, you can use canned or frozen diced pineapple, and follow these same steps with the blender; or you can substitute half of the pineapple for canned crushed pineapple, and skip the blender all together.

Pineapple Chutney

How to make Pineapple Chutney

Ingredients:

2 1/2 Cups Diced Pineapple

1 Small Onion, diced

1 Tbsp Grated Ginger

1/2 tsp Ground Cumin

1/4 tsp Salt

1/4 tsp Chili Flakes

1/4 Cup Chopped Cilantro

Method:

Dice the pineapple and onions, and grate the ginger.

Add the diced pineapple, onion, ginger, cumin, salt and chili flakes, into a food processor or blender and press the pulse button just 2 or 3 times.

Pour the pineapple into to a small saucepan and heat over medium-high heat. Cook for 10 minutes, stirring occasionally.

Reduce the heat to low, and cover the pot. Simmer for 20 minutes. Chop the cilantro.

Stir in the cilantro, and then transfer the chutney to the fridge and let chill for 1-2 hours. Serve cold. Enjoy!

Pineapple Chutney
Yield: 1 Cup

Pineapple Chutney

Pineapple Chutney

Try this simple and delicious recipe for Pineapple Chutney made with fresh pineapple, ginger and spices.

Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes

Ingredients

  • 2 1/2 Cups Diced Pineapple
  • 1 Small Onion, diced
  • 1 Tbsp Grated Ginger
  • 1/2 tsp Ground Cumin
  • 1/4 tsp Salt
  • 1/4 tsp Chili Flakes
  • 1/4 Cup Chopped Cilantro

Instructions

Dice the pineapple and onions, and grate the ginger.

Add the diced pineapple, onion, ginger, cumin, salt and chili flakes, into a food processor or blender and press the pulse button just 2 or 3 times.

Pour the pineapple into to a small saucepan and heat over medium-high heat. Cook for 10 minutes, stirring occasionally.

Reduce the heat to low, and cover the pot. Simmer for 20 minutes. Chop the cilantro.

Stir in the cilantro, and then transfer the chutney to the fridge and let chill for 1-2 hours. Enjoy!

Nutrition Information:

Yield:

8

Serving Size:

2 Tbsp

Amount Per Serving: Calories: 31Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 74mgCarbohydrates: 8gFiber: 1gSugar: 5gProtein: 0g

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