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Pineapple Chutney

—Shirley Watanabe, Kula, Hawaii
  • Total Time
    Prep: 15 min. + chilling Cook: 1 hour
  • Makes
    6 cups


  • 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 zest
  • 2 teaspoons salt
  • 2 teaspoons mustard seed
  • 2 teaspoons ground turmeric
  • 2 teaspoons grated lemon zest
  • 2 medium yellow banana peppers, seeded and chopped, optional


  • 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.
  • Refrigerate. Serve with meat or with cream cheese as an appetizer spread.
Nutrition Facts
2 tablespoons: 80 calories, 0 fat (0 saturated fat), 0 cholesterol, 105mg sodium, 21g carbohydrate (19g sugars, 1g fiber), 0 protein.

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Average Rating:
  • Appy_Girl
    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.JanieGayle. It will keep for about 2 weeks covered in the fridge. I have successfully frozen many Chutneys.

  • Gayle Smith
    Sep 8, 2010

    How long will this keep?

  • claire
    Jun 2, 2007

    No comment left