Pineapple Chutney Recipe – Caribbean Style

Pineapple Chutney Recipe
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Pineapple Chutney – A Tropical Treat

Bush Bar Restaurant
Camps, Nevis
West Indies
June 07, 2009

While most people associate chutneys and curries with India, they are both very popular in the Caribbean too.  This chutney goes great with any curry dish or even Jerk Chicken.


2 Medium Pineapples
1 Scotch Bonnet Pepper, finely minced (A Habanero Pepper can be substituted)
The juice from one freshly squeezed lime
1 Tablespoon freshly grated Ginger
3/4 Cup Sugar
1 Tablespoon Kosher or Sea salt
1/2 Cup finely chopped Dried Apricots
1/4 Teaspoon Cumin powder
1 Teaspoon Canola oil
Cooking Method:

  1. Peel and core the fresh pineapples.
  2. Dice the pineapples into 1/4″ pieces, making sure to reserve the juice.
  3. Heat the oil in a sauté pan, and add the minced pepper and ground cumin, sauté gently for one minute.
  4. Add the diced pineapples and sauté on high heat until they just start to caramelize.
  5. Add the dried apricots, reserved pineapple juice, sugar and salt.
  6. Reduce heat and gently simmer for 10 – 15 minutes.
  7. Add the lime juice and stir.
  8. Remove the sauté pan from the heat and allow to cool to room temperature.
  9. Transfer to a serving dish and serve with you favorite Curry recipe.

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