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Sweet-and-Sour Pineapple Chutney
© Lucy Schaeffer

Sweet-and-Sour Pineapple Chutney

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

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

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  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.