Chipotle chilli and pineapple chutney recipe
This sweet and spicy chutney is the perfect partner for cheese, and makes an excellent edible gift
See method- Serves 4 x 200g-250g jars
- 1 hour to cook and 15 mins to cool
- 11 calories / serving
- Dairy-free
- Vegan
- Gluten-free
- Vegetarian
Ingredients
- 1kg fresh pineapple flesh (about 2 medium pineapples), finely diced
- 1-1 ½ tsp chipotle chilli flakes (to taste)
- 1 tsp ground turmeric
- 1 tbsp yellow mustard seeds
- 200ml cider vinegar
- 200g jam sugar
- 1 small red pepper, deseeded and finely diced
- 2 fresh red chillies, deseeded and finely diced
Ready to shop?
Shop ingredientsEach serving contains
- Energy
- 45kJ 11.0kcal
- Fat
- 0g
- Saturates
- 0g
- Salt
- 0.0g
- Sugars
- 3g
of the Reference intake
Carbohydrate 2.6gProtein 0.2gFibre 0.3g
Shop your ingredients
Sign in to see your total price and explore available product swaps.
Sign in to see your total price and explore available product swaps.
Sign in to shopMethod
- Put the pineapple in a large, lidded saucepan with the chilli flakes, turmeric and mustard seeds. Fry over a medium heat for 2 mins, stirring, then add the vinegar and sugar and bring to a simmer. Cover and cook for 20 mins, stirring occasionally.
- Remove the lid, stir in the red pepper and chilli and cook for 20-25 mins more, stirring regularly, until the pineapple has a candied appearance and the liquid is reduced and syrupy.
- Let the chutney cool for 15 mins, then spoon into sterilised* jars. Use a fork to pack down the chutney tightly so there are no air pockets and the fruit is submerged in the syrup. Seal the tops then leave to cool completely before labelling.
- Get ahead: This fruity chutney will keep in the fridge for 6 months
- See more Edible Christmas gifts
*To sterilise the jars, wash with hot, soapy water and rinse. Dry in the oven for 25 mins at gas 1, 140°C, fan 120°C. Boil screw caps or rubber seals for 10 mins, then leave to dry.
