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

2 tablespoons: 80 calories, 0 fat (0 saturated fat), 0 cholesterol, 105mg sodium, 21g carbohydrate (19g sugars, 1g fiber), 0 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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Appy_Girl User ID: 1132413 6465
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."

Gayle Smith User ID: 4663248 9580
Reviewed Sep. 8, 2010

"How long will this keep?"

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