Peppered Pineapple Chutney
Updated Oct. 10, 2023
- Total Time
- 40 minutes
- Prep Time
- 15 minutes
- Cook Time
- 25 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1large pineapple, not too ripe
- 1cup peeled and chopped onion
- Juice and grated rind of two limes
- ¼cup cider vinegar
- 2tablespoons dark rum
- 1cup light brown sugar, packed
- 1teaspoon black peppercorns, crushed
- ⅛teaspoon ground clove
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Preparation
- Step 1
Slice the crown of leaves off pineapple, quarter the fruit lengthwise, then slice out the fibrous core. Peel and dice the pineapple quarters.
- Step 2
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.
- Step 3
Transfer hot chutney to sterilized canning jars and seal according to manufactuer's directions, or store in containers in the refrigerator or freezer.
Private Notes
Comments
This is delicious on everything--ham, duck, fish, you name it.
Really enjoyed this chutney! Made this today as written, a half-batch, to serve with glazed ham. Used red onion and golden rum. The flavors melded well and truly complemented the ham. We’ll certainly make again.
Delicious as written.
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