• Cooking Time: 50
  • Servings:
  • Preparation Time: 30-40


  • 2 large pineapples, chopped (do not use core)
  • 3 cups apple cider vinegar
  • 3 cups brown sugar
  • 4 tablespoons fresh ginger, chopped
  • 10 cloves garlic, minced
  • 1 tablespoon salt
  • 3 cups raisins
  • 6 red peppers, seeded and chopped
  • 2 cups macadamia nuts, chopped


  • In a large stainless steel pan add chopped fresh pineapple, vinegar, brown sugar, ginger, garlic and salt.
  • Cook over low heat for 30 minutes or until pineapple is tender.
  • Add raisins, red peppers and macadamia nuts and cook until chutney is thick.
  • Stir frequently.
  • Pour into hot sterlized jars and seal immediately with parafin.
  • Yield 4 quarts.


Pineapple chutney taste great with chicken or shrimp curry or any other meat dishes.

Categories: Condiment, Sauce 

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