Spiced Pineapple Chutney


  • 2 tbsp sunflower oil
  • 1 tsp turmeric
  • 1 tsp cumin
  • 3 red onions , finely chopped
  • ½ tsp ginger powder
  • 1 tsp salt
  • 2 pineapples peeled, cored and chopped into small chunks
  • 2 red chilli , deseeded and finely chopped
  • 250g soft light brown sugar
  • 175ml cider vinegar


Pour the oil into a Kilner® Preserving Pan and heat. Add the turmeric, cumin and ginger powder followed by the chopped onions. Cook for 5 minutes, stirring occasionally until the onions have softened.

Add the chopped chilli, pineapple, salt, sugar and cider vinegar and simmer for 1 hour until the mixture is thick and golden.

Ladle into sterilised Kilner® Jars leaving a 1cm space at the top of each jar. Remove any air bubbles then seal with the lids.

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