Curried Pineapple Chutney Recipes

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PINEAPPLE CHUTNEY



Pineapple Chutney image

Delicious and easy pineapple chutney recipe can be served with grilled meats or used as a condiment with any Caribbean, Indian, or Asian meal.

Provided by Linda Larsen

Categories     Side Dish     Sauce     Condiment     Jam / Jelly

Time 40m

Yield 6

Number Of Ingredients 8

1/2 cup onion (chopped)
1/2 cup honey
1/2 cup white wine vinegar
2 and 1/2 cups pineapple (chopped)
2 teaspoons curry powder
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/8 teaspoon red pepper flakes

Steps:

  • Gather the ingredients.
  • In a heavy saucepan, combine the onion, honey, vinegar , pineapple, curry powder, ginger, salt, and red pepper flakes and mix well.
  • Put the pan on the stovetop and cook over high heat until the mixture comes to a full rolling boil, stirring frequently.
  • Reduce the heat to low and cook the chutney, stirring occasionally so the food doesn't burn, until the pineapple is tender and the mixture is thickened, about 20 to 30 minutes.
  • Take the pan off the heat and cool the chutney completely. Then stir well and decant into another container with a tight lid. Refrigerate the chutney for up to four days or freeze up to three months.

Nutrition Facts : Calories 114 kcal, Carbohydrate 29 g, Cholesterol 0 mg, Fiber 1 g, Protein 1 g, SaturatedFat 0 g, Sodium 179 mg, Sugar 27 g, Fat 0 g, ServingSize 3 cups (6 servings), UnsaturatedFat 0 g

MANGO-PINEAPPLE CHUTNEY



Mango-Pineapple Chutney image

The sweetness of mango, pineapple and red pepper is given a zing from fresh ginger and a kick from hot chile pepper. Serve this chutney with grilled chicken or seafood for an exciting burst of flavor!

Provided by MATHTUTORRITA

Categories     Side Dish     Sauces and Condiments Recipes     Chutney Recipes

Time 3h45m

Yield 24

Number Of Ingredients 10

2 tablespoons vegetable oil
1 teaspoon crushed red pepper flakes
1 large sweet onion, minced
4 inch piece fresh ginger root, peeled and minced
1 large yellow bell pepper, diced
3 large ripe mangoes, peeled, pitted, and diced
1 small pineapple, peeled and diced
½ cup brown sugar
1 ½ tablespoons curry powder
½ cup apple cider vinegar

Steps:

  • Heat the vegetable oil in a large saucepan over medium heat. Stir in the red pepper flakes and cook until they begin to sizzle, then stir in the minced onion. Reduce the heat to low, cover, and cook, stirring occasionally until the onions have softened, about 20 minutes.
  • Remove the lid, increase the heat to medium, and stir in the ginger and yellow bell pepper. Cook and stir until the ginger is fragrant, 2 to 3 minutes. Stir in the mangoes, pineapple, brown sugar, curry powder, and vinegar. Bring to a simmer, and cook for 30 minutes, stirring occasionally. Cool the chutney completely when done and store in airtight containers in the refrigerator.

Nutrition Facts : Calories 68.2 calories, Carbohydrate 14.6 g, Fat 1.4 g, Fiber 1.3 g, Protein 0.6 g, SaturatedFat 0.2 g, Sodium 3.5 mg, Sugar 11.9 g

PINEAPPLE CHUTNEY



Pineapple Chutney image

-Shirley Watanabe, Kula, Hawaii

Provided by Taste of Home

Time 1h15m

Yield 6 cups.

Number Of Ingredients 11

2 cans (20 ounces each) pineapple tidbits, drained
4 cups diced onion
3 cups packed brown sugar
2 cups golden raisins
2 cups white vinegar
4 teaspoons grated orange zest
2 teaspoons salt
2 teaspoons mustard seed
2 teaspoons ground turmeric
2 teaspoons grated lemon zest
2 medium yellow banana peppers, seeded and chopped, optional

Steps:

  • In a large saucepan over medium heat, combine the first 10 ingredients; add peppers if desired. Bring to a boil. Reduce heat; simmer, uncovered, for 1 to 1-1/2 hours or until chutney reaches desired thickness. , Refrigerate. Serve with meat or with cream cheese as an appetizer spread.

Nutrition Facts : Calories 80 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 105mg sodium, Carbohydrate 21g carbohydrate (19g sugars, Fiber 1g fiber), Protein 0 protein.

PINEAPPLE CHUTNEY



Pineapple chutney image

Give this tangy fruit pickle away as a gift or keep in your cupboard for a colourful household condiment

Provided by Good Food team

Categories     Condiment

Time 1h25m

Yield Makes 3 x 330ml or 2 x 500ml jars

Number Of Ingredients 10

2 tbsp sunflower oil
3 red onions , finely chopped
1 tbsp yellow mustard seeds
1 tbsp black onion seeds (kalonji or nigella)
1 tsp turmeric
2 pineapples peeled, cored and chopped into small chunks
1 red chilli , deseeded and finely chopped
thumb-sized piece ginger , finely chopped
250g soft light brown sugar
175ml cider vinegar

Steps:

  • Heat the oil in a large heavy-based pan. Tip in the onions and spices and cook for 5 mins until fragrant. add the rest of the ingredients plus 1 tsp salt and simmer for 1 hr until dark golden and thick. Pour into sterilised jars and allow to cool before covering.

Nutrition Facts : Calories 52 calories, Fat 1 grams fat, Carbohydrate 12 grams carbohydrates, Sugar 11 grams sugar, Fiber 1 grams fiber, Sodium 0.01 milligram of sodium

CURRY PINEAPPLE DIP



Curry Pineapple Dip image

????The flavors blend deliciously in this refreshing pineapple dip. It's also terrific with an assortment of vegetables or your favorite fancy crackers. -Barb Meninga, Kalamazoo, Michigan

Provided by Taste of Home

Categories     Appetizers

Time 15m

Yield 1-1/4 cups dip.

Number Of Ingredients 7

1 fresh pineapple
1 package (8 ounces) cream cheese, softened
1/3 cup plus 1 tablespoon chutney
1/2 to 3/4 teaspoon curry powder
1/4 teaspoon ground mustard
1/4 cup slivered almonds, toasted
Assorted crackers, optional

Steps:

  • Cut pineapple in half vertically, leaving the top attached. Remove fruit from 1 half, leaving a 3/4-in. shell. Remove fruit and discard outer peel from remaining half; cut pineapple into bite-sized pieces. Set aside., In a small bowl, beat the cream cheese, chutney, curry and mustard until smooth. Spoon into pineapple shell and top with almonds. Serve immediately or refrigerate for up to 4 hours (remove from the refrigerator 30 minutes before serving). Serve with cut pineapple and, if desired, crackers.

Nutrition Facts :

CURRIED PINEAPPLE CHUTNEY



Curried Pineapple Chutney image

Tangy chutney made using pineapple & plums - perfect condiment for Indian meals.

Provided by By Betty Crocker Kitchens

Categories     Condiment

Time 3h45m

Yield 24

Number Of Ingredients 15

1 medium pineapple (3 lb) or 1 1/2 lb purchased fresh pineapple chunks
3 medium purple or red plums (about 1 lb) or 1 can (16 oz) whole pitted plums, drained
1 medium onion, chopped (1/2 cup)
1 jalapeño chile, seeded and finely chopped
1 tablespoon finely chopped gingerroot
1 clove garlic, finely chopped
2/3 cup cider vinegar
1/2 cup water
1 1/3 cups packed light brown sugar
1 teaspoon ground cinnamon
1 teaspoon curry powder
1/2 teaspoon salt
1/8 teaspoon ground red pepper (cayenne)
2 teaspoons grated orange peel
1 cup dried cranberries or cherries

Steps:

  • Peel and core pineapple. Cut pineapple into 1-inch chunks to make 5 cups. (If using purchased pineapple chunks, cut large pieces into 1-inch chunks.) Cut plums in half and remove pits; cut each half into 3 pieces. (If using canned plums, cut each into 6 pieces.)
  • 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.
  • Stir in brown sugar, cinnamon, curry powder, salt, red pepper and orange peel to combine. 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. Remove from heat and pour into bowl. Cool at room temperature 30 minutes.
  • Cover and refrigerate at least 2 hours until chilled. Chutney can be refrigerated up to 10 days.

Nutrition Facts : Calories 90, Carbohydrate 21 g, Cholesterol 0 mg, Fiber 1 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 55 mg, Sugar 19 g, TransFat 0 g

CURRIED PINEAPPLE CHUTNEY



Curried Pineapple Chutney image

Categories     Sauce     Fruit     Vinegar     Orange     Pineapple     Curry     Bell Pepper     Spring     Jalapeño     Simmer     Bon Appétit

Yield Makes about 7 1/2 cups

Number Of Ingredients 9

6 tablespoons vegetable oil
1 large red onion, chopped
2 medium-size red bell peppers, chopped
5 tablespoons minced seeded jalapeño chilies
3 tablespoons curry powder
9 cups 1/2-inch cubes peeled quartered cored pineapple (from 2 large)
1 1/2 cups orange juice
1 1/2 cups apple cider vinegar
1 1/2 cups (packed) golden brown sugar

Steps:

  • Heat oil in heavy large pot over medium-high heat. Add red onion and bell peppers and sauté until onion begins to soften, about 8 minutes. Add jalapeño chilies and curry powder; stir 2 minutes. Add pineapple cubes, orange juice, apple cider vinegar, and golden brown sugar. Bring to boil. Reduce heat to medium and simmer mixture until thick and reduced to about 7 1/2 cups, stirring often, about 1 hour 10 minutes. Season chutney to taste with salt and pepper. (Can be prepared 4 days ahead. Cool completely, then cover and refrigerate.)

PINEAPPLE CHUTNEY



Pineapple Chutney image

Provided by Food Network

Number Of Ingredients 10

1 onion, diced
2 tablespoons, ginger diced small
6 jalapenos, diced
1 tablespoon cumin - toasted and ground
1/2 cup rum
1 pineapple- diced
1/2 juice of fresh lime
1/2 cup raw sugar
1/4 cup cilantro chopped
Salt and freshly ground pepper

Steps:

  • In saucepan over medium heat, saute onions, ginger, jalapenos, and ground cumin for 6 minutes. Then add rum. Cook until almost all of the liquid has evaporated then add pineapple, lime juice and sugar. Bring to a simmer and turn off the heat. Add fresh cilantro, salt and freshly ground pepper to taste.

CURRIED PINEAPPLE AND STONE FRUIT CHUTNEY



Curried Pineapple and Stone Fruit Chutney image

This chutney is delicious with ham or with pork tenderloin. It keeps for a week in the refrigerator.

Provided by breezermom

Categories     Chutneys

Time 51m

Yield 28 2 tbsp servings, 28 serving(s)

Number Of Ingredients 15

1 tablespoon canola oil
2 tablespoons fresh ginger, minced
4 garlic cloves, minced
1 cup onion, chopped
1 cup red bell pepper, chopped
2 tablespoons jalapeno peppers, seeded and minced
2 teaspoons curry powder
2 cups fresh pineapple, diced
3/4 cup peach, peeled and chopped (about 1)
3/4 cup nectarine, peeled and chopped (about 1)
3/4 cup cider vinegar
1/2 cup dried cranberries
1/2 cup brown sugar, packed
1/3 cup granulated sugar
1/2 teaspoon salt

Steps:

  • Heat oil in a large nonstick skillet over medium high heat. Add ginger and garlic; saute 30 seconds. Add onions and peppers; saute 4 minutes or until tender. Stir in curry powder and cook 1 minute more.
  • Add pineapple and remaining ingredients; bring to a boil. Reduce heat and simmer 30 minutes or until the mixture thickens.
  • Serve at room temperature or chilled.

Nutrition Facts : Calories 45.4, Fat 0.6, SaturatedFat 0.1, Sodium 43.8, Carbohydrate 10, Fiber 0.7, Sugar 8.6, Protein 0.3

PINEAPPLE MANGO CHUTNEY DIP WITH CURRIED WALNUTS



Pineapple Mango Chutney Dip with Curried Walnuts image

Provided by Melissa Roberts

Categories     Condiment/Spread     Cocktail Party     Quick & Easy     Mayonnaise     Cream Cheese     Mango     Pineapple     Walnut     Curry     Gourmet

Yield Makes 1 1/2 cups

Number Of Ingredients 8

8 ounces cream cheese, softened
1/2 cup to 3/4 cup pineapple mango chutney
1/4 cup mayonnaise
1 tablespoon vegetable oil
1/2 cup chopped walnuts
2 teaspoons curry powder
Accompaniments:
crackers or crudités

Steps:

  • Stir together cream cheese, chutney, and mayonnaise, then transfer to small serving bowl.
  • Heat oil in a small skillet over medium-low heat until warm. Add walnuts, curry, and 1/4 teaspoon salt and toast, stirring frequently, about 3 minutes. Cool to warm, about 5 minutes, then spoon over dip.

CHRIS'S PINEAPPLE AND GINGER CHUTNEY



Chris's Pineapple and Ginger Chutney image

Chris Schlesinger, owner of the East Coast Grill in Cambridge, Massachusetts, says there are no set rules determining which chutney best suits a given dish. Let your personal preference prevail.

Provided by Martha Stewart

Categories     Food & Cooking

Yield Makes about 4 cups

Number Of Ingredients 11

1/4 cup vegetable or peanut oil
1 red onion, cut in 1/2-inch cubes
1/4 cup ginger, minced
1 tablespoon jalapeno pepper, diced
1 tablespoon garlic, minced
3 tablespoons curry powder
1 1/2 cups white vinegar
1/2 cup fresh orange juice
1 cup brown sugar
1/2 cup dark raisins
1 pineapple, cut into 1/2-inch squares

Steps:

  • In a saucepan, heat oil over medium-high heat until hot but not smoking. Add red onion, and cook until translucent, 3 to 4 minutes. Add ginger, jalapeno pepper, and garlic; stir for 1 minute.
  • Briefly heat curry powder in another dry saute pan until it just begins to smoke. Add white vinegar, orange juice, brown sugar, raisins, and pineapple.
  • Add curry mixture to onion mixture, and simmer, stirring occasionally, until liquid has thickened slightly, 15 to 20 minutes.
  • Remove from heat, and allow to cool to room temperature. Store refrigerated in an airtight container for up to 2 weeks.

RHUBARB PINEAPPLE CHUTNEY



Rhubarb Pineapple Chutney image

This is a great way to use rhubarb and goes really well with pork. Also yummy on crostini with goat cheese; simply brush sliced baguette with olive oil and bake at 400 degrees F until golden brown, spread with goat cheese, and top with the chutney. Delicious! Another great use for the rhubarb chutney is as a topping for pork chops. Season chops (or pork tenderloin) with a mixture of even parts cumin, coriander, garlic powder, and salt, plus a sprinkle of cayenne; grill, then serve with the chutney. It gets raves every time!

Provided by KIERSA

Categories     Side Dish     Sauces and Condiments Recipes     Chutney Recipes

Time 30m

Yield 10

Number Of Ingredients 12

4 cups chopped rhubarb
1 ½ cups chopped fresh pineapple
1 cup water
1 cup dried cherries
½ cup white sugar
⅓ cup cider vinegar
1 (1 inch) piece fresh ginger root, peeled and sliced
1 large clove garlic, crushed
1 teaspoon ground cinnamon
1 teaspoon salt
½ teaspoon red pepper flakes
½ teaspoon fresh ground black pepper

Steps:

  • Stir rhubarb, pineapple, water, cherries, sugar, cider vinegar, ginger, garlic, cinnamon, salt, red pepper flakes, and black pepper together in a heavy saucepan; bring to a boil, reduce heat to low, and cook at a simmer until the rhubarb is tender to the point of falling apart, 15 to 20 minutes.

Nutrition Facts : Calories 113.5 calories, Carbohydrate 26.5 g, Fat 0.2 g, Fiber 2.6 g, Protein 1.5 g, Sodium 238.1 mg, Sugar 19.8 g

CURRIED CHUTNEY CHICKEN SALAD



Curried Chutney Chicken Salad image

Make and share this Curried Chutney Chicken Salad recipe from Food.com.

Provided by ratherbeswimmin

Categories     Lunch/Snacks

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 12

5 cups cubed cooked chicken
1 cup green seedless grape, cut in half
1/2 fresh pineapple, peeled, cored, and cut into cubes
salad greens
1/2 cup chopped pecans, toasted
1/2 cup thinly sliced green onion
1/3 cup mango chutney (Major Grey)
1 teaspoon curry powder
1 cup mayonnaise
1 tablespoon grated lime zest
1/4 cup fresh lime juice
1/2 teaspoon salt

Steps:

  • Add chicken, grapes, and pineapple in a large bowl; set aside.
  • To make the dressing: in a bowl whisk the chutney, curry powder, mayonnaise, lime zest, lime juice, and salt together.
  • Pour dressing over chicken mixture; toss gently to coat.
  • Refrigerate salad for 3 hours.
  • Line individual plates with salad greens; spoons chicken salad over greens; sprinkle with pecans and green onions; serve immediately.

Nutrition Facts : Calories 453.9, Fat 27.5, SaturatedFat 4.6, Cholesterol 97.7, Sodium 562.4, Carbohydrate 22.1, Fiber 2, Sugar 11, Protein 31

PEPPERED PINEAPPLE CHUTNEY



Peppered Pineapple Chutney image

Provided by Florence Fabricant

Categories     condiments

Time 40m

Yield 4 cups

Number Of Ingredients 8

1 large pineapple, not too ripe
1 cup peeled and chopped onion
Juice and grated rind of two limes
1/4 cup cider vinegar
2 tablespoons dark rum
1 cup light brown sugar, packed
1 teaspoon black peppercorns, crushed
1/8 teaspoon ground clove

Steps:

  • Slice the crown of leaves off pineapple, quarter the fruit lengthwise, then slice out the fibrous core. Peel and dice the pineapple quarters.
  • Place pineapple in a heavy saucepan with the remaining ingredients, bring to a boil and cook over medium-high heat for 20 to 25 minutes, until most of the liquid has evaporated and the mixture is thick.
  • Transfer hot chutney to sterilized canning jars and seal according to manufactuer's directions, or store in containers in the refrigerator or freezer.

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Top Asked Questions

How to make pineapple chutney with orange juice?
Add pineapple cubes, orange juice, apple cider vinegar, and golden brown sugar. Bring to boil. Reduce heat to medium and simmer mixture until thick and reduced to about 7 1/2 cups, stirring often, about 1 hour 10 minutes. Season chutney to taste with salt and pepper.
What is the best way to cook pineapple curry?
Add jalapeño chilies and curry powder; stir 2 minutes. Add pineapple cubes, orange juice, apple cider vinegar, and golden brown sugar. Bring to boil.
How do you make spicy chutney taste good?
You can make this chutney as mild or as spicy as you'd like. Add some crushed red pepper flakes, increase the amount of curry powder, or add minced jalapeños or habanero peppers. This chutney, like all chutneys, freezes well too.
What is chutney made out of?
Chutney may seem like a complex type of recipe, but it is very easy to make. You just cook together some fruit, spices, onions, and vinegar or lemon juice until the mixture thickens and boils.

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