Pineapple Chutney Recipe


Preparation Time15 MinCooking Time20 Min
Ready In35 MinDifficulty LevelBit Difficult
Health IndexHealthyCuisine
VegetarianMain Ingredient
Interest Group


 Dried hot red peppers8 Small
 Cold water1⁄4 Cup (4 tbs)
 Canned pineapple chunks30 Ounce (7 Cups Or 1 Pound 14 Ounce Can)
 White vinegar3 Cup (48 tbs)
 Firmly packed brown sugar2 Cup (32 tbs)
 Salt2 Teaspoon
 Raisins1 Cup (16 tbs)
 Finely chopped candied ginger2 Tablespoon
 Garlic3 Clove (15 gm), crushed
 Chopped blanched almonds1 Cup (16 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 3525 Calories from Fat 520

% Daily Value*

Total Fat 62 g95.5%

Saturated Fat 4.9 g24.3%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 4145.2 mg172.7%

Total Carbohydrates 758 g252.7%

Dietary Fiber 28.7 g114.9%

Sugars 665.4 g

Protein 34 g68.4%

Vitamin A 42.6% Vitamin C 18.9%

Calcium 75.9% Iron 65.7%

*Based on a 2000 Calorie diet


Soak peppers in cold water for 30 minutes, drain, and remove seeds.
Chop peppers.
Drain syrup from pineapple into kettle.
Add peppers and next 6 ingredients.
Bring to boil, reduce heat, and simmer for 10 minutes.
Add pineapple and simmer for 45 minutes longer, or until thick.
Add almonds; pour into hot sterilized jars; seal.