Sweet-and-Sour Pineapple Chutney

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

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  • Servings: Makes 1 1/2 cups


  • 1/4 cup sugar
  • 3/4 cup plus 2 tablespoons water
  • 2 cups diced fresh pineapple (12 ounces)
  • 1 small red onion, finely diced
  • Pinch of crushed red pepper
  • 1/4 cup plus 2 tablespoons distilled white vinegar
  • Salt
  • 2 tablespoons slivered mint leaves

How to make this recipe

  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.

Contributed By Photo © Lucy Schaeffer Published June 2008

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