Amazing Pineapple Chilli Chutney

This Indian inspired chutney recipe is a perfect accompaniment to a nice cauliflower dahl or to have in a nice cheese, ham and chutney toastie! It is a sweet chutney and we would recommend adding more chilli if you like your chutney to pack a punch.
  • 1 large onion, sliced
  • 2 red capsicums
  • 1 mid-sized pineapple
  • 1 1/2 long red chillies chopped (add more chilli if you like it hot)
  • 2 tbsp mustard seeds
  • 1 tbsp fennel seeds
  • 1 tbsp coriander seeds
  • 100 ml rice vinegar
  • 150 g sugar
  • 3 limes, juiced
  • Zest of 2 limes
  • 1 tbsp kaffir lime leaves in jar
  • Olive oil
  1. Preheat oven to 220°C. Cut pineapple and capsicum into chunks, place on an oven tray and cook in oven for 40 minutes or until caramalised. (Should be juicy and soft)chutney
  2. Slice onion and chillies. (Start cooking about 15 minutes after placing the pineapple and capsicum in the oven) Cook onions in a medium-sized pot with a bit of olive oil on low heat for about 5 minutes, then add the chillies and cook the onion until tender about another 15 minutes.
  3. Zest and juice limes, place in a jug with rice vinegar and finely chopped kaffir lime leaves
  4. Add spices to the onion and cook until fragrant.
  5. Add the sugar and the vinegar, lime juice mix. Continue to cook until the sugar dissolves.chutney
  6. Once the pineapple and capsicum are cooked, pulse them in a  food processor until you get to an ideal consistency. Then add the onion and spice mix and pulse again to combine (you still want to see a few chunks in the mix so don’t over mix).
  7. Add the chutney to your sterilised* jars filling them to the top, ensuring there is no air gap and cover with a waxed disc (you can use waxed baking paper, cut into discs).
  8. Store in a dark place for 1 month.


The above recipe filled 3 small jam jars.

*How to Sterilise Jars.

It is best to sterilise jars just before use. We would recommend doing a few more than you think you will need just to be safe.

Oven: Wash jars and lids in hot water. Drain upside down and once drained place in a cool 140°C oven for 15 minutes.

Microwave: (use screw-band jars only) Put 4 tbsp of water in each jar and microwave for  2 minutes. Then drain and dry upside down.

But I don’t have the time to sterilise my jars you say:

You can also fill a clean jar with the hot chutney or jam mix and turn it upside down for 5 minutes to seal. Return to normal and set aside to cool down. The downside to this method however, is the jar may not seal.

You can test them once cool, by pressing down on the dome seal in the middle.

If you find that it has not sealed then we would recommend placing in the fridge for use straight away.

Chutney Keeps: 3-4 months.

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