Pineapple chutney

Preparation info

  • Difficulty


Appears in

The Café Paradiso Cookbook

The Café Paradiso Cookbook

By Denis Cotter

Published 1999

  • About

We use this mildly spiced sweet chutney with the tofu-cashew fritters. This recipe makes about 500mls, enough for eight to ten generous portions, but It’s as easy to make double the quantity if you’ve got the pineapple.


  • 1 onion
  • 500 g pineapple, fresh or tinned
  • 150 mls pineapple juice
  • ¼ tsp salt
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 4 cloves ground
  • ½ tsp cinnamon
  • ½ tsp cayenne pepper
  • ½ tsp nutmeg
  • ½ tsp ground ginger
  • 2 dstspns demerara sugar
  • juice and rind of ½ lemon


FINELY CHOP THE ONION and the pineapple, either diligently by hand or carefully with the pulse function of a food processor. Put them in a heavy pan with the other ingredients and simmer, covered, over a low heat for 30 minutes, stirring occasionally. If it then seems too wet, turn up the heat and cook it, uncovered, at a brisk boil for a few minutes more. Leave the chutney to cool completely before using. Stored in an airtight container in a fridge, it will keep for up to ten days.