My F&W
quick save (...)
Sweet-and-Sour Pineapple Chutney
© Lucy Schaeffer

Sweet-and-Sour Pineapple Chutney

  • ACTIVE: 20 MIN
  • SERVINGS: Makes 1 1/2 cups
  • FAST

Mixing sweet pineapple, onion and vinegar with a quick, light caramel sauce results in a fabulous sweet-and-sour chutney.

  1. 1/4 cup sugar
  2. 3/4 cup plus 2 tablespoons water
  3. 2 cups diced fresh pineapple (12 ounces)
  4. 1 small red onion, finely diced
  5. Pinch of crushed red pepper
  6. 1/4 cup plus 2 tablespoons distilled white vinegar
  7. Salt
  8. 2 tablespoons slivered mint leaves
  1. In a saucepan, combine the sugar with 2 tablespoons of the water; cook over high heat until the sugar is dissolved. Cook without stirring until the sugar begins to caramelize around the edges, 2 minutes. Remove from the heat, add the pineapple, onion, crushed red pepper, vinegar and the remaining 3/4 cup of water; season lightly with salt. Bring to a simmer and cook, stirring occasionally, until jamlike, 15 minutes. Stir in the mint. Serve warm or at room temperature.
Make Ahead The chutney can be refrigerated for up to 3 days. Serve With Fish, chicken, pork, steak.


Average Rating



Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    You might also like
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.