Tangy Pineapple Chutney – Make in under 10 minutes

I had some leftover canned pineapple chunks I added into a curry, so I decided to make chutney – Partially because I like having cold chutney with a spicy hot curry. 🙂 A lot of the storebought ones are also full of sugar. Even a lot of chutney recipes out there ask for crazy amounts of sugar, such as 1/4 cup for the same amount of chutney that is made from this recipe. I tried using only 2 tsps and it was perfectly sweet enough. I may even try no sugar next time and see if the pineapple leaves it sweet enough. The blackstrap molasses might make it a tad bitter, so perhaps 1 tsp of sugar would solve that. In any case, this is a really yummy chutney that you can probably make in 6 or 7 minutes.


Prep time
Cook time
Total time
Serves: 6-8
  • 1 cup canned or fresh pineapple (if canned make sure it is in fruit juice and not syrup)
  • 2 tsp cane sugar (or date sugar, coconut sugar..)
  • just under 1 tbs of blackstrap molasses
  • ¼ cup rice vinegar
  • 1 tsp paprika
  • 2 tsp arrowroot starch (or corn starch)
  • pinch of sea salt
  • optional: pinch of cayenne or red hot pepper flakes
  1. Blend all of the ingredients together. They can still be a bit chunky, so just pulse a few times to make sure everything is incorporated and the pineapple is chopped into small pieces.
  2. Pour into a saucepan and heat on medium, reguarly stirring for about 2-3 minutes, or until it has thickens. Remove from heat and allow to fully cool before placing in an airtight container and storing in the fridge.

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One comment

  1. […] Chutney – Storebought chutneys have very high amounts of sugar. This recipe only calls for 2 teaspoons. […]

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