Pineapple Chutney with Ginger

This Pineapple Chutney with Ginger has the perfect combination of flavors and texture.

Made with fresh pineapple, ginger, turmeric, and apple cider vinegar, this vegan condiment is bursting with sweet and sour flavors making it perfect on top of grilled meats or fish, served as a spread with a slice of bread, or enjoyed as a dip.

What makes chutney so good?

Chutney is a popular condiment because its sweet, spicy, and tangy sour flavors can make about anything it is added to taste even better.

I like how easy it is to customize the flavor if homemade chutney to your needs..

Have you tried my recipe for Homemade Mini Pita Bread ?

Made with just five ingredients, that tasty bread is fluffy and light with a slightly chewy texture.
This homemade chutney would go great on a slice of that homemade pita!

Ground turmeric is used for flavor, color, and to add a bit of goodness to this recipe. You can find ground turmeric here.

Why you will love homemade pineapple chutney.

This homemade chutney combines together the tropical and sweet and sour pineapple as the base. The minced ginger balances these flavors with a pleasant note.

Here is what else you will like about this recipe.

• The versatility of this chutney means that it can add a kick to savory dishes and enhance the flavor of other dishes such as dips and spreads.
• This homemade chutney is vegan, gluten free, soy free, and nut free .
• Personalizing this recipe is as easy as adding a bit of cinnamon for a touch of warmth or red pepper flakes for a bit of heat.
• Chutney is perfect for topping meats, fish, chicken, or vegetables or it can be served as a simple dip or spread with crackers.

Ingredients you will need to make chutney.

• Pineapple. Your pineapple should be cut into one to one and a half inch sized chunks.
• Ginger. Fresh ginger that has been peeled and minced.
• Apple Cider Vinegar Rice wine vinegar can alternatively be used.
• Light Brown Sugar. Added for a flavor balance and for consistency.
• Red Onion. Diced into small pieces.
• Mustard Seed. Whole yellow or brown mustard seed.
• Seasonings. Ground Turmeric, Ground Coriander, and sea salt.

Expert Tip 👉 While freshly sliced pineapple is preferred, you could try using unsweetened canned pineapple.

How to make Pineapple Chutney with Ginger

Prep Time: 10 minutes .
Cook Time : 45 minutes .
Servings: 1 pint, 12 servings depending on how it is used. .

1. Prepare. Prepare your ingredients as indicated. This includes cutting your pineapple into bite-sized chunks, dicing your onion, and mincing your ginger. Also, you will need cleaned storage jars such as mason jars to store your chutney.
2. Heat. In a medium sized saucepan or pot with a heavy bottom, combine together all of the ingredients listed and bring the mixture to a simmer over medium heat, stirring occasionally.
3. Cook. Oce the ingredients begin to simmer, cook for 15 minutes and then reduce the heat to low and cook until the mixture is reduced in half. You will need to stir regularly, helping the pineapple break apart slightly as it cooks.
4. Transfer. Remove the chutney from the heat and carefully transfer it to your cleaned jars. Allow the chutney to cool to room temperature before placing it into your refrigerator.

Tips for making the best chutney.

When you slice up your pineapple, make sure that the pieces are about the same size for consistency. This will help the texture of your chutney.

More helpful tips for you.

1. Cooking or simmering the chutney at a low temperature is key to making this work because it allows the flavors to properly meld together while thickening the texture. High heat can ruin the texture and burn the sugar and other ingredients.
2. Take caution when working with tumeric as it can turn things, such as fingers, yellow (temporarily).
3. Refrigerating the chutney helps to preserve it. If you allow the chutney to refrigerate before serving it, the flavors will meld together further for better flavor.