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Pineapple Chutney

Yields 2 cups Servings


  • 1/2 cup sugar
  • 2 tablespoon water
  • 2 tablespoon white wine vinegar
  • 1 teaspoon grated fresh ginger
  • 1 teaspoon dry mustard
  • 1 pinch ground cinnamon
  • 1 pinch ground cloves
  • 1 pinch cayenne
  • 1 sprig fresh rosemary
  • 1 sprig fresh pineapple
  • 1 tablespoon currants


Baking Directions:

In a medium saucepan bring all but the pineapple and currants to a boil.

Reduce to low and cook until thick.

Let come to room temperature and stir in the fruit.

Keep chilled by don’t serve the chutney straight out of the refrigerator or some of its flavor will be muted.

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