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South Indian pineapple chutney

South Indian pineapple chutney

Your regular mango chutney has competition now. Serve this one, by Ravinder Bhogal with grilled pork chops or duck breasts to help cut through the fattiness of the meat, or simply spread in a tangy Cheddar cheese sandwich.

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Gluten freeVeganVegetarian
  • Makes5 5 servngs, makes 500ml
  • CourseSnack
  • Prepare15 mins
  • Cook1 hr 5 mins
  • Total time1 hr 20 mins
  • Pluscooling


  • 2 tbsp sunflower oil
  • 1 red onion, finely sliced
  • 30g ginger, peeled and grated
  • 2 red chillies, finely chopped
  • 3 tbsp desiccated coconut
  • 1 tsp black mustard seeds
  • ½ tsp asafoetida (optional)
  • 15 fresh curry leaves
  • 1 tsp cumin seeds
  • 1 tsp coriander seeds
  • 1 tsp fenugreek seeds
  • 1 tsp nigella seeds
  • 125g light brown soft sugar
  • 75ml white wine vinegar
  • 1 pineapple, peeled, cored and chopped into 1-2cm chunks (about 450g prepared weight)


  1. Sterilise a 500ml jar (or a few smaller ones) according to the online instructions at waitrose.com/howtosterilisejars. Heat 1 tbsp oil in a large pan over a medium-low heat and fry the onion until soft and translucent (8-10 minutes). Add the ginger and red chillies; fry for 3-4 minutes, then add the coconut and fry until toasted. Cool, then tip into a high-speed blender and whizz with 50ml water until you have a thick paste.

  2. In the same pan, heat the remaining 1 tbsp oil, then add the mustard seeds. As soon as they pop, add the asafoetida, if using, and curry leaves. Fry briefly, then add the cumin, coriander, fenugreek and nigella seeds.

  3. Once fragrant, add the chilli paste, sugar, vinegar and pineapple; simmer over a low heat for 30-45 minutes, stirring occasionally, until the pineapple has broken down and the sauce has thickened. Pour into the sterilised jar(s) and allow to cool before covering. Keep in the fridge for up to 1 month.


Typical values per item when made using specific products in recipe


106kJ/ 25kcals



Saturated Fat












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