My spicy pineapple chutney

Sandra Slawinski 8th January 2020 0 comments

Making chutney is something I consider more a British and Indian traditional preserve than Belgian, we rarely come across them and even less make them. But I love them and the tropic fruits in season now like pineapple ( alas not very local to Brussels) are fabulous to make a delicious chutney. The only down side to chutney making, you ‘ve to wait a month before tasting!

CHUTNEY – the word in the Indian languages vary in translation between fresh and pickled ingredients. The origins of chutney lay in India, the British added vinegar and more sugar to the recipe to prolong its shelf life. some popular Indian flavours are: Green mint and chilies chutney, tomato chutney coconut chutney , the European style chutney tend to have fruit in them like pineapple, mango and apples.

  • JELLY, JAM, CHUTNEY, PRESERVES, MARMALADE and COMPOTE – let’s set the record straight, what is what, they are all are a combo of fruit, sugar and heat:
  • JELLY: the smoothest of them all, this gel-like consistency is obtained from fruit juices pressed from cooked and crushed fruit .
  • JAM:  is result of chopped or pureed fruit cooked with sugar and has a more loose jelly like consistency
  • CHUTNEY: a jam of fruit made with vinegar and spices.
  • PRESERVES: a kind of jam made with whole fruit preserved in the fruit liquid.
  • MARMALADE: a jam made from citrus fruit.
  • COMPOTE: is a preserve where fruit is cooked down but not jarred and stored for later but rather readily eaten

MY VERSION – I used pineapple, onions and plenty of spices like gloves ( direct from the souk in Dubai – TXS Nia), cardamom, turmeric, chili and ginger. You can make it with mango as well or a combo of both. I recommend cutting the fruit in small dice but not to small to avoid it becomes mush but not large then 1 cm diameter

STEP 1: Sweat the onions in a little oil, add the spices, vinegar and sugar.

STEP 2: bring to a boil for 5 minutes, lower the heat and simmer covered for 1,5 – 2 hours.

STEP 3: Transfer to sterilised jars.

STEP 4: Add a layer of waxed paper before closing with a metal lid.


    • store up to 1 year in a cool, dry an dark place
    • wait for at least 1 month before tasting to allow the flavors to develop
    • once opened store in fridge up to 1 month
    • add wax paper before closing the lid if the lid is in metal like mine to avoid acidic reaction on the metal

My pineapple and spices chutney

Yield 6 jars of 250 ml


  • 2 ripe pineapples
  • 3 red onions
  • 1 table spoon ground turmeric
  • 1 table spoon ground ginger or 3 cm fresh ginger grated
  • a pinch of chili
  • 4-5 cardamom pods crushed
  • 4-5 gloves crushed
  • 250 gr sugar
  • 200 ml cider vinegar


  1. In a large pan sweet the onions in a little oil, add the turmeric, ginger and chili to allow the flavours be released. 
  2. Add the diced fruit. Stir to combine with onions ans spices. 
  3. Add the sugar, stir to combine. Add the vinegar and stir to combine.
  4. In a metal or muslin strainer add the crushed gloves and cardamom so you can easily remove them after infusion.
  5. Bring to a boil for a few minutes and than reduce the heat, cover and simmer for about 2 hours. 
  6. You are looking for a jam like consistency, rather more thick versus runny. 
  7. Jar in sterilized jars, label and store up to 1 year in a cool, dark and dry place. Don't eat for at least 1 month after making to optimize the flavour.


on by Sandra Slawinski

Written and photographed by Sandra Slawinski without commercial deals. I used my jars from Dille & Kamille.