Pineapple Chutney Recipe
Pineapple Chutney Recipe photo by Taste of Home

Pineapple Chutney Recipe

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3.5 2 2
TOTAL TIME: Prep: 15 min. + chilling Cook: 1 hour
MAKES:48 servings
Test Kitchen Approved
TOTAL TIME: Prep: 15 min. + chilling Cook: 1 hour
MAKES: 48 servings


  • 2 cans (20 ounces each) pineapple tidbits, drained
  • 4 cups diced onion
  • 3 cups packed brown sugar
  • 2 cups golden raisins
  • 2 cups white vinegar
  • 4 teaspoons grated orange peel
  • 2 teaspoons salt
  • 2 teaspoons mustard seed
  • 2 teaspoons ground turmeric
  • 2 teaspoons grated lemon peel
  • 2 medium yellow banana peppers, seeded and chopped, optional

Nutritional Facts

1 serving (2 tablespoons) equals 80 calories, trace fat (trace saturated fat), 0 cholesterol, 105 mg sodium, 21 g carbohydrate, 1 g fiber, trace protein.


  1. In a large saucepan over medium heat, combine the first 10 ingredients; add peppers if desired. Bring to a boil. Reduce heat; simmer, uncovered, for 1 to 1-1/2 hours or until chutney reaches desired thickness.
  2. Refrigerate. Serve with meat or with cream cheese as an appetizer spread. Yield: 6 cups.
Originally published as Pineapple Chutney in Taste of Home February/March 1996, p9

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Reviewed Jul. 23, 2014

"This was such a disappointment. I had to work around all of those huge amounts of ingredients. Minus the pineapple which was fine. It was a battle between the vinegar and sugar. One very important Key ingredient in most chutney's was Ginger.

I added so much to this recipe in order to salvage it. it does have a good base on which to build.
Gayle. It will keep for about 2 weeks covered in the fridge. I have successfully frozen many Chutneys."

Reviewed Sep. 8, 2010

"How long will this keep?"

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