One of the recipes I developed for Raisins of SA recently was this easy pineapple and raisin chutney. It’s a little spicy and sweet, but not hot. It is as much a relish as a chutney and goes brilliantly with any curries or dolloped onto a burger or hot dog. I love to have it on a cheese board to temper a sharp Cheddar or sweeten goat’s cheese.

Variations of Pineapple and Raisin Chutney

Add chilli flakes for extra heat.
Use ginger pieces instead of ground ginger for more punch.
Swap pineapple for mango or papaya.
Make it sugar-free (use dates or honey).

What to Serve with Pineapple and Raisin Chutney

With curries and rice.
On a cheese board with crackers.
As a glaze or topping for grilled chicken or pork.
In sandwiches or wraps.

Frequently Asked Questions

Can I use canned pineapple instead of fresh?
Yes, canned pineapple works if you’re short on time. Just make sure it’s canned in juice, not syrup, and drain it well before using.

How long does pineapple and raisin chutney keep?
Stored in sterilised jars in the fridge, it will keep for up to 3 weeks. The flavours deepen over time, so it’s even better after a day or two.

Can I make this chutney less sweet?
Absolutely. Reduce the sugar slightly, or swap in honey or dates if you’d like a natural sweetness instead.

Is pineapple and raisin chutney freezer-friendly?
Yes, it freezes well for up to 3 months. Thaw in the fridge and give it a good stir before serving.

Do I need to sterilise the jars?
If you want the chutney to last longer, it’s best to store it in sterilised jars. If you’re eating it within a few days, a clean airtight container will do.

*Cooks notes: Use a blend of seedless golden sultanas and juicier seedless Thompson raisins (choose the softest 2 types of seedless raisins). If you like a spicier chutney, add ½ teaspoon chilli powder to the mix.

Prep Time:10

Cook Time:30

Ingredients

1 cup golden sultanas
½ cup seedless raisins anther soft variety
1 small pineapple peeled core removed and chopped into very small pieces (about 230 – 250gms or 1 ½ cups)
1 small red onion finely chopped
½ tsp ground ginger
1/4 cup plus 1 tablespoon apple cider vinegar
½ cup of water
2 tsp garam masala
1 tsp salt
2 Tbsp brown sugar

Instructions

Place all the ingredients into a medium heavy-based pot and bring it to the boil with the lid off for 10 minutes. Put the lid on and cook further over low heat for about 30-40 minutes with the lid on, stirring occasionally and until you have a thick and slightly pulpy chutney.
This is a chunky chutney but if you prefer it smooth, blend at the end to thin it out. Store in sterilized jars for a few weeks in the fridge.

Notes

Storage Instructions for Pineapple and Raisin Chutney

In the fridge: Once cooled, transfer the chutney to sterilised jars or a clean airtight container. It will keep in the fridge for up to 3 weeks. The flavours actually improve after a day or two, so it’s best made ahead.
In the freezer: This chutney is freezer-friendly. Portion it into small freezer-safe containers, leaving a little room at the top for expansion. Freeze for up to 3 months. Thaw overnight in the fridge and stir before serving.
Serving tip: For the best flavour, let the chutney sit at room temperature for 20–30 minutes before serving.

Author: Sam Linsell

More of my favourite preserves:

The best 8-minute strawberry jam

Red pepper & chilli jam

How to make red pepper pesto

Quesadillas with red pepper & corn relish

Apple chutney with Maly spices and raisins

South African Recipes: My Collection Of Classics And Favourites

BUY MY eBOOK COMFORT

Find me on Instagram & Pinterest

2 Comments

Your pineapple and raisin chutney sounds wonderful. I’ve pinned and can’t wait to make it as I know it will be a delicious accompaniment to so many dishes.