Curried Pineapple Chutney

Curried Pineapple Chutney

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

Prep Time



Total Time






medium pineapple (3 lb) or 1 1/2 lb purchased fresh pineapple chunks
medium purple or red plums (about 1 lb) or 1 can (16 oz) whole pitted plums, drained
medium onion, chopped (1/2 cup)
jalapeƱo chile, seeded and finely chopped
tablespoon finely chopped gingerroot
clove garlic, finely chopped
cup cider vinegar
cup water
1 1/3
cups packed light brown sugar
teaspoon ground cinnamon
teaspoon curry powder
teaspoon salt
teaspoon ground red pepper (cayenne)
teaspoons grated orange peel
cup dried cranberries or cherries
  1. 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.)
  2. 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.
  3. 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.
  4. Cover and refrigerate at least 2 hours until chilled. Chutney can be refrigerated up to 10 days.
Makes 24 servings (1/4 cup each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Why it Works: Perfect Pickling Before refrigerators, food could not be stored more than a few days without bacteria or mold causing it to go bad. To get around this, several preservation methods were used. One of the most common was pickling. In its simplest form, pickling involves immersing cooked or blanched foods in a vinegar solution. The low pH (high acidity) of vinegar stops any unwanted growth. To flavor the pickles (which could include vegetables, nuts and even meat), spices, herbs and sugar were often added to the vinegar. Even though refrigerators are now available, people have grown to enjoy to the sharp, refreshing taste of pickles.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 90
    • (Calories from Fat 0),
  • Total Fat 0g
    • (Saturated Fat 0g,
    • Trans Fat 0g),
  • Cholesterol 0mg;
  • Sodium 55mg;
  • Total Carbohydrate 21g
    • (Dietary Fiber 1g,
    • Sugars 19g),
  • Protein 0g;
Percent Daily Value*:
    • 0 Starch;
    • 1/2 Fruit;
    • 1 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 0 Fat;
    Carbohydrate Choices:
    • 1 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.