Pineapple Cranberry Chutney Recipes

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QUICK CRANBERRY CHUTNEY



Quick Cranberry Chutney image

This goes together in minutes and is actually better if prepared the day before you serve. It is great with chicken, turkey, and pork. I use this with grilled herb pork tenderloin served on cornmeal biscuits for special appetizer occasions. Garnish with additional chopped green onions, if desired. If you want more heat in the chutney, keep some of the jalapeno seeds and ribs as you chop.

Provided by Diana Perry

Categories     Side Dish     Sauces and Condiments Recipes     Chutney Recipes     Cranberry

Time 1h

Yield 12

Number Of Ingredients 7

1 (16 ounce) can whole berry cranberry sauce
2 (8 ounce) cans crushed pineapple, drained and squeezed dry
2 tablespoons brown sugar replacement (such as Splenda® Brown Sugar Blend)
½ teaspoon ground ginger
¼ teaspoon sea salt
3 green onions, chopped
1 jalapeno pepper, seeds and ribs removed, minced

Steps:

  • Stir cranberry sauce, pineapple, brown sugar replacement, ground ginger, and sea salt together in a small saucepan; bring to a boil, reduce heat to low, and simmer, stirring occasionally, until thickened, about 5 minutes. Set aside to cool for 10 minutes.
  • Stir green onion and jalapeno pepper into the cranberry sauce mixture; transfer to a bowl and cover with plastic wrap.
  • Chill sauce in refrigerator until cold, at least 30 minutes.

Nutrition Facts : Calories 78.3 calories, Carbohydrate 20.3 g, Fiber 1 g, Protein 0.2 g, Sodium 46.9 mg, Sugar 14.8 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.

ORANGE CRANBERRY CHUTNEY



Orange Cranberry Chutney image

"After my mother reminisced about the chutney my grandmother made years ago, I combined a few recipes into this version," explains Charlotte Carlile from Daytona Beach, Florida. "It has since become a favorite, particularly when served with turkey or pork."

Provided by Taste of Home

Time 30m

Yield 10 servings.

Number Of Ingredients 9

1 package (12 ounces) fresh or frozen cranberries
1 cup dried cranberries
1 cup orange juice
2/3 cup sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground allspice
1/8 teaspoon ground cloves
1 cup chopped peeled Golden Delicious apple

Steps:

  • In a small saucepan, combine the first eight ingredients. Cook over medium heat for 10 minutes or just until the cranberries start to pop. Stir in the apple. Cook 8-10 minutes longer or until thickened and all berries have popped. , Serve warm or cold. Store in the refrigerator.

Nutrition Facts : Calories 122 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 32g carbohydrate (27g sugars, Fiber 2g fiber), Protein 0 protein. Diabetic Exchanges

JOHNNY JALAPENO'S PINEAPPLE, CRANBERRY, AND JALAPENO CHUTNEY



Johnny Jalapeno's Pineapple, Cranberry, and Jalapeno Chutney image

Simple to make, difficult to share, and even harder to put down. Excellent on baked ham. Being out on the prairie with a wagon full of canned goods, Johnny whips this up in no time. Look for more Johnny Jalapeno recipes here on Recipezaar!

Provided by 2Bleu

Categories     Chutneys

Time 13m

Yield 2 cups, 16 serving(s)

Number Of Ingredients 7

8 ounces crushed pineapple, well drained and patted dry with paper towels
8 ounces cranberry sauce (with berries if preferred)
2 tablespoons light brown sugar, firmly packed
1/4 teaspoon ground ginger
1/8 teaspoon salt
2 jalapeno peppers, seeded and minced
1 shallot, chopped

Steps:

  • Stir together pineapple, cranberry sauce, sugar, ginger, and salt in a small saucepan over medium heat and bring to a boil.
  • Reduce to low heat and simmer about 5 minutes till thickened.
  • Remove from heat and stir in jalapenos and shallot. Cover and chill until ready to serve.

CRANBERRY, PINEAPPLE & DATE CHUTNEY



Cranberry, pineapple & date chutney image

Perk up cold ham and turkey with this tangy chutney. Or, make a batch, put into pretty jars, and give as Christmas gifts

Provided by Mary Cadogan

Categories     Buffet, Condiment, Dinner

Time 1h30m

Yield About 3.2kg/7lb

Number Of Ingredients 15

1kg cooking apple
1 medium pineapple (about 500g/1lb 2oz prepared weight)
500g onion
350g cranberry
500g bag stoned date
250g raisin
4 garlic cloves, chopped
10cm fresh root ginger, grated
1 tsp chilli flakes
1 tbsp ground cumin
1 tbsp ground coriander
2 tbsp ground cinnamon
2 tsp salt
1 ½l spiced vinegar
750g light muscovado sugar

Steps:

  • Peel, core and roughly chop the apples and pineapple. Peel and roughly chop the onions. Mix together the apples, pineapple, onions, cranberries, dates, raisins, garlic and ginger.
  • Put the mix of fruit and vegetables in batches through the food processor until finely chopped. Tip into a large wide pan or preserving pan.
  • Add the spices, salt and vinegar and bring to the boil. Simmer for 20 mins until the apple is pulpy, then add the sugar and stir to dissolve. Bring to theboil, then simmer for about 40-45 mins, until the chutney is thick and pulpy.
  • Pot into warm, sterilised jars. Seal, label and store for at least a month in a cool dry place.

Nutrition Facts : Calories 46 calories

PINEAPPLE-CRANBERRY CHUTNEY



Pineapple-Cranberry Chutney image

Provided by Martha Stewart

Categories     Food & Cooking     Seasonal Recipes     Winter Recipes

Yield Makes 1 1/2 cups

Number Of Ingredients 8

2 tablespoons olive oil
1 shallot, thinly sliced into rings
1 medium pineapple, trimmed and cut into cubes (about 4 cups)
1/4 cup sugar
1/2 cup pineapple juice
1 tablespoon balsamic vinegar
1 cup fresh or frozen cranberries
2 tablespoons fresh thyme

Steps:

  • In a saucepan over medium heat, combine the oil and shallot and cook until the shallot rings are translucent, about 5 minutes.
  • Add the pineapple and sugar and cook, stirring to coat the pineapple with the sugar, until the sugar is dissolved and the pineapple begins to soften.
  • Add 1/4 cup of the pineapple juice and the balsamic vinegar and cook until the liquid is reduced by half, about 5 to 7 minutes.
  • Add the remaining juice and cranberries and cook until the cranberries pop and the juice thickens, about 3 to 5 minutes.
  • Stir in the thyme and serve. The chutney will keep, tightly covered, in the refrigerator up to one week.

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

CRANBERRY-PINEAPPLE CHUTNEY



Cranberry-Pineapple Chutney image

Number Of Ingredients 10

1 package Whole berry cranberry sauce
1/2 Fresh pineapple, cored and chunked
1/4 cup Pineapple juice
1/4 cup Brown sugar
2 tablespoons Lemon balsamic vinegar
1 teaspoon Grated fresh ginger
2 teaspoons Ground cinnamon
1/2 teaspoon Ground cloves
1 pinch Red pepper flakes
1 tablespoon Fresh thyme leaves

Steps:

  • Combine ingredients in a small saucepan.
  • Boil for about 10 minutes until thick, stirring frequently.
  • Chill.

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  • Add the remaining ingredients to the pan. Stir to combine and leave to boil on a medium heat for 30 minutes stirring occasionally to ensure nothing sticks to the bottom of the pan.
  • After 30 minutes, turn the heat down and let the chutney reduce down until it becomes a thick jam like consistency. This should take between 1 1/2 to 2 hours. Stir every now and again to prevent sticking to the bottom of the pan. When the chutney has reduced enough so it is thick (like jam), you can use a potato masher to mash it down or if you like the texture lumpy, leave as it is. I have mashed mine (in the photo above) until it is only slightly lumpy.
  • If you are going to use the chutney within the next few days, it will keep nicely in the fridge once cooled, in an air tight container.
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Top Asked Questions

How to make cranberry chutney with frozen cranberries?
Ingredients 1 4 cups (1 pound) fresh or frozen cranberries 2 1 cup sugar 3 1 cup water 4 1/2 cup packed brown sugar 5 2 teaspoons ground cinnamon 6 1-1/2 teaspoons ground ginger 7 1/2 teaspoon ground cloves 8 1/4 teaspoon ground allspice 9 1 cup chopped tart apple 10 1/2 cup golden raisins 11 1/2 cup diced celery More ...
How to make cranberry chutney with apricots and Apple?
Wash the cranberries and remove any of the soft or spoiled ones. In a saucepan, combine apricots, sugar, raisins, orange juice, cranberries, apple, and lemon zest. Bring to a boil, then reduce heat and simmer, stirring for 5 minutes. Simmer for 15 minutes more or until at least half of the cranberries have popped.
How long does it take to make pineapple chutney?
Stir to combine and leave to boil on a medium heat for 30 minutes stirring occasionally to ensure nothing sticks to the bottom of the pan. After 30 minutes, turn the heat down and let the chutney reduce down until it becomes a thick jam like consistency. This should take between 1 1/2 to 2 hours.
How do you make cranberry sauce with pineapple juice?
Fill the measuring cup with enough water to equal 1 cup liquid altogether. Stir pineapple juice mixture and sugar together in a saucepan; bring to a boil, stirring constantly. Add cranberries and return to a boil. Reduce heat to low and simmer until cranberries burst, about 10 minutes.

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