Best 2 Pineapple Cranberry Chutney Recipes

Pineapple cranberry chutney is a zesty and tangy condiment that can add a burst of flavor to any dish. It is made with fresh pineapple, tart cranberry, warm spices, and a hint of heat. This chutney can be used as a spread for sandwiches or crackers, as a glaze for roasted chicken or pork, or as a dipping sauce for samosas or spring rolls. It is also a great addition to cheese plates or charcuterie boards. No matter how you choose to enjoy it, pineapple cranberry chutney is sure to be a hit.

Here are our top 2 tried and tested recipes!

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

Ingredients

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.

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

Ingredients

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.

Tips:

Choose fresh, ripe cranberries for the best flavor and texture in your chutney.
Use a sharp knife to dice the pineapple and cranberries to ensure even cooking and a consistent texture.
Be sure to toast the spices before adding them to the chutney. This will release their flavor and aroma, enhancing the overall taste of the chutney.
Use a heavy-bottomed pot or saucepan to make the chutney. This will help to prevent scorching and ensure even cooking.
Bring the chutney to a boil, then reduce the heat to low and simmer for at least 30 minutes, or until the chutney has thickened and the cranberries have softened.
Stir the chutney frequently to prevent it from sticking to the bottom of the pot or saucepan.
Taste the chutney as it cooks and adjust the seasonings as needed. Add more sugar or vinegar to taste.
Allow the chutney to cool completely before storing it in an airtight container in the refrigerator.

Conclusion:

Pineapple cranberry chutney is a delicious and versatile condiment that can be enjoyed with a variety of dishes. It is perfect for adding a sweet and tangy flavor to grilled meats, roasted chicken, or fish. It can also be used as a topping for pancakes, waffles, or yogurt. With its vibrant color and unique flavor, pineapple cranberry chutney is sure to be a hit at your next party or gathering.