Make this 6-ingredient easy pineapple chutney recipe in 20 minutes or less with canned or fresh pineapple. Cumin seeds add a hint of Indian flavor with red chili for spicy pineapple chutney.
It is the perfect condiment for Indian dishes like pressure-cooker chana masala or vegan chickpea and cauliflower curry. It's also delicious with veggie-baked pakoras, Indian spiced potato cakes, and more!
If you're a big fan of pineapple, prepare to fall in love with this easy recipe for fruit chutney.
Table of Contents
⭐ Why You'll Love This Recipe
- A quick make-ahead condiment that lasts for at least a week.
- Doubles as a pineapple salsa, great with tortilla chips or with homemade cashew sour cream for your favorite vegan taco recipes.
- Simple ingredients with no added sugar or oil for healthy eating, low in total fat.
📋 Recipe Ingredients
Pineapple. Use 2 cups of chopped ripe pineapple (half a fresh pineapple). Pineapple tidbits or canned pineapple pieces are great, time-saving options. Pineapple chunks need to be chopped a bit before using.
Chili. Fresh chili peppers, especially red chilies, make a colorful contrast and spicy heat. Substitute with jalapenos or another fresh chili. Red pepper flakes will do in a pinch.
Onion. Use yellow or red onion.
Cumin seeds. A few toasted cumin seeds are the only spice needed. If you don't have the seeds, use ½ a teaspoon of ground cumin or a pinch of cardamom powder, curry powder, or homemade garam masala blend.
Please see the recipe card at the bottom of this post for the complete list of ingredients with measurements plus recipe instructions.
📖 Recipe Variations
Substitute mango for pineapple for quick mango chutney. It has a different flavor than fresh mango salsa but is equally as delightful.
🍍 Step-by-Step Ingredients
Step 1: Toast the cumin seeds over medium heat.
Step 2: Add the diced onion, ginger, and chili. Cook for 1-2 minutes to soften the onion.
Step 3: Turn off the heat and stir in the pineapple. Let the juice release any ingredients stuck to the bottom of the pan.
Step 4: Stir in the fresh cilantro.
🔪 Pro Tips
- If using canned pineapple, drain it first. Save the extra juice to make sweet and sour sauce later in the week.
- Use a small skillet or large saucepan for quick, even cooking.
- Stir the cumin seeds and onions constantly to prevent burning.
🍴 Serving Suggestions
Serve pineapple chutney warm or at room temperature. Spinach curry with a side of sweet and tangy chutney is my favorite way to serve it. Leftovers are great served over toast and hummus, too.
💭 Frequently Asked Questions
Store chutney in an airtight container in the refrigerator for 5 days. I don't recommend freezing fresh chutney because the flavors diminish upon thawing.
Homemade chutney can be as spicy or sweet as you like. Add more chili for a hotter chutney and brown sugar or maple syrup for a sweeter flavor.
Relish and chutney are made with fruit or vegetables with added spices and sometimes an acid like vinegar or lemon juice. Relish is firmer and usually made with vegetables, like cucumbers or onions. Chutney is softer and often has at least one added fruit. The terms are often used interchangeably and span a variety of condiments ranging from a thick jam-like consistency to a simple blend like cilantro mint chutney.
🥘 More Vegan Condiments
Hungry for more? Subscribe to my newsletter and follow me on Facebook, Pinterest, and Instagram for all the newest recipes!
👩🏻🍳 Recipe
Easy Pineapple Chutney Recipe
Rate this Recipe:
Ingredients
- 1 tablespoon cumin seeds
- 1 small yellow onion - diced, about 1 cup
- 1 tablespoon fresh ginger - minced
- 2 medium red chilies - sliced thin or diced, remove the seeds for less spice
- 2 cups pineapple - ½ a fresh pineapple cut into pieces, or canned pineapple tidbits or pieces drained
- ½ cup cilantro - chopped
- Salt to taste
Instructions
- Heat a heavy-bottomed skillet or pan to medium heat and add the cumin seeds. Toast the seeds, stirring constantly for 30 seconds.
- Add the onion, ginger, and chilis and sauté them for about 1-2 minutes to soften them.
- Turn off the burner. Mix in the pineapple and cilantro.
- Serve warm or chilled.
Notes
- For best results, use pineapple packed in juice without added sugar.
- If using canned pineapple, drain it first. Save the extra juice to make sweet and sour sauce later in the week.
- Cut pineapple rings or chunks into small pieces if using.
- Store chutney in an airtight container in the fridge for 5 days. Mix it before serving.
- For a sweeter chutney, add ½ a teaspoon of date sugar or maple syrup.
Nutrition
Nutritional information is an estimation only.
Leave a Reply