Pineapple & raisin chutney recipe
An easy and spicy and sweet pineapple & raisin chutney recipe.
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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.