Indian Pineapple Chutney

Make my sweet, tangy and spiced pineapple chutney with aromatic South Indian flavours. It's so versatile, whether paired with Indian curries or alongside grills.

Note – This recipe has been updated from the archives – first published in April 2012. The original recipe was prepared in the microwave but I've changed to a stovetop version which is how chutneys are more commonly made. I’ve added new images and helpful content too.

Meet my South Indian-style pineapple chutney — it’s sweet with just a whisper of spice. Think of it as a tropical twist on a classic cooked mango chutney, you can find the full recipe in my poppadom dips post.

You can blitz it smooth or leave it nice and chunky — I honestly love it both ways!

It's not as thick or sticky as my carrot chutney with tomato and cardamom which has more of a sandwich chutney consistency.

The best part? It’s nice and easy to make and it won't take more than 15 minutes.

I usually serve it the traditional way with oats idli and these methi thepla with jowar and oat flour. But it's just as good with tandoori paneer tikka or even as a dipping sauce for samosa.

Ingredients notes

Pineapple - I prefer to use fresh pineapple when it's best in season however it works with tinned pineapple too.

Coconut - I've made this chutney with both fresh and dried desiccated coconut - either will work. The coconut adds South Indian flavour.

Sugar - Any kind of sugar works. Sometimes I use jaggery, sometimes regular sugar and even brown sugar. They all work well here. Adjust the amount of sugar you need based on how sweet your pineapple is.

Whole spices - dried red chilli & mustard seeds which are used in the tempering to add depth of flavour.

Curry leaves - have you ever been able to resist smelling fresh curry leaves before adding to recipes? Not me! Again, curry leaves are a part of the South Indian flavour profile.

Red chilli powder & cumin seeds - red chilli powder adds a little bit of heat. Substitute with cayenne pepper or sweet paprika.

Hing (asafoetida) - used in the tempering in the absence of onion or garlic.

Oil - any neutral flavoured oil works here

Storage

Pineapple chutney keeps well in the fridge for about 1 week. As it isn't cooked down until very thick, it doesn't have the same long shelf-life as other chutneys.

It can be frozen too - freeze up in ice cube trays and then transfer to a freezer bag.

As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!

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