Curried Pineapple Chutney

Vegetarian
Vegan
Gluten Free
Dairy Free
Health score
1%
Curried Pineapple Chutney
225 min.
24
109kcal

Suggestions


Discover the vibrant flavors of our Curried Pineapple Chutney, a delightful condiment that will elevate any meal! This unique blend of sweet and savory ingredients creates a tantalizing taste experience that is perfect for those who appreciate the art of cooking. Whether you're a seasoned chef or a kitchen novice, this chutney is an easy and rewarding recipe to try.

Imagine the tropical sweetness of fresh pineapple combined with the rich, tart notes of plums and the warmth of spices like curry and cinnamon. This chutney is not only a feast for the taste buds but also a feast for the eyes, with its beautiful colors and textures. It’s a versatile addition to your culinary repertoire, serving as a dip for crackers, a spread for sandwiches, or a flavorful accompaniment to grilled meats and vegetables.

Best of all, this recipe is vegetarian, vegan, gluten-free, and dairy-free, making it suitable for a wide range of dietary preferences. With a preparation time of just 225 minutes, you can create a batch that serves up to 24 people, perfect for gatherings or meal prep for the week ahead. Plus, it can be stored in the refrigerator for up to 10 days, allowing you to enjoy its deliciousness long after you’ve made it.

Get ready to impress your family and friends with this delightful Curried Pineapple Chutney that brings a taste of the tropics right to your table!

Ingredients

  • lb pineapple chunks fresh
  • lb plums whole red pitted drained
  • 0.5 cup onion chopped
  •  jalapeno seeded finely chopped
  • tablespoon ginger finely chopped
  • clove garlic finely chopped
  • 0.7 cup apple cider vinegar 
  • 0.5 cup water 
  • 1.3 cups brown sugar light packed
  • teaspoon ground cinnamon 
  • teaspoon curry powder 
  • 0.5 teaspoon salt 
  • 0.1 teaspoon ground pepper red (cayenne)
  • teaspoons orange zest grated
  • cup cranberries dried

Equipment

  • bowl
  • dutch oven

Directions

  1. Peel and core pineapple.
  2. Cut pineapple into 1-inch chunks to make 5 cups. (If using purchased pineapple chunks, cut large pieces into 1-inch chunks.)
  3. Cut plums in half and remove pits; cut each half into 3 pieces. (If using canned plums, cut each into 6 pieces.)
  4. In 4- to 5-quart Dutch oven, heat onion, chile, gingerroot, garlic, vinegar and water to boiling over high heat. Reduce heat to medium and simmer 5 minutes.
  5. Stir in brown sugar, cinnamon, curry powder, salt, red pepper and orange peel to combine.
  6. Add pineapple, plums and dried cranberries. Increase heat to high and heat to boiling. Reduce heat to medium-low and simmer 30 to 45 minutes, stirring occasionally, until fruit is soft and dried cranberries have hydrated.
  7. Remove from heat and pour into bowl. Cool at room temperature 30 minutes.
  8. Cover and refrigerate at least 2 hours until chilled. Chutney can be refrigerated up to 10 days.

Nutrition Facts

Calories109kcal
Protein1.8%
Fat1.51%
Carbs96.69%

Properties

Glycemic Index
9.36
Glycemic Load
0.85
Inflammation Score
-2
Nutrition Score
2.4099999873534%

Flavonoids

Cyanidin
1.09mg
Delphinidin
0.01mg
Peonidin
0.06mg
Catechin
0.55mg
Epigallocatechin
0.05mg
Epicatechin
0.6mg
Epicatechin 3-gallate
0.14mg
Epigallocatechin 3-gallate
0.08mg
Luteolin
0.01mg
Isorhamnetin
0.17mg
Kaempferol
0.02mg
Myricetin
0.12mg
Quercetin
1.11mg
Gallocatechin
0.02mg

Nutrients percent of daily need

Calories:108.7kcal
5.44%
Fat:0.19g
0.3%
Saturated Fat:0.02g
0.11%
Carbohydrates:27.82g
9.27%
Net Carbohydrates:26.37g
9.59%
Sugar:25.69g
28.54%
Cholesterol:0mg
0%
Sodium:53.54mg
2.33%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:0.52g
1.04%
Vitamin C:8.37mg
10.15%
Fiber:1.44g
5.77%
Vitamin B1:0.07mg
4.42%
Copper:0.09mg
4.27%
Potassium:133.8mg
3.82%
Manganese:0.07mg
3.68%
Vitamin B6:0.06mg
3.25%
Magnesium:12.4mg
3.1%
Calcium:24.07mg
2.41%
Vitamin K:2.23µg
2.13%
Vitamin A:106.02IU
2.12%
Iron:0.36mg
1.98%
Vitamin B3:0.3mg
1.51%
Vitamin E:0.21mg
1.42%
Folate:4.92µg
1.23%
Vitamin B2:0.02mg
1.19%
Phosphorus:10.24mg
1.02%