Jalapeno Pineapple Chutney

Total Time
Prep 5 mins
Cook 30 mins

This easy fruit chutney is great accompanying roast pork/ham, or chicken/turkey.

Ingredients Nutrition


  1. 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.
  2. add the pineapple chunks and simmer for about 30 minutes or until thick.
  3. 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.


Most Helpful

The flavor of this is great, but I am only giving it 4 stars because I had some consistency issues. The only amendment I made was to double the batch & use half crushed pineapple, as I thought all chunks would be too "chunky". My results were way too watery. Perhaps the crushed pineapple has more liquid? It would be helpful if the recipe had an amount of pineapple juices. I had to drain off more than 2 cups of liquid otherwise I would have had jalapeño pineapple soup! Like another reviewer, I allowed it to simmer for an hour. I am looking forward to serving it with ham this Christmas, thanks for posting.

Teri #2 December 22, 2010

Loved the flavor of this chutney. I served it with pork and that gave it a real zip. Very easy to do but mine took longer to become thick. I had to cook it for almost one hour.

adopt a greyhound July 30, 2009

This was really easy and very good to boot. I used regular raisins and fresh ginger (I couldn't find any candied). I made a double batch, divided it in half before cooking, and added minced habenaro to one portion. Both taste wonderful, though I'm partial to the kicked up one. I'm having house guests later in the week and plan to serve this up as a topping for some smoked, pulled pork tacos. This is definitely a keeper. Thanks for posting.

Pokey in San Antonio, TX February 15, 2006

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