Pineapple Chutney

Pinapple chutney in a bowl with mint as garnish.

Pineapple chutney is easy and flavor packed! The notes of spice complement the juicy, sweet pineapples and the mint ties it all together to add punches of freshness. Using canned or fresh pineapple makes it easily accessible and simple to make. It tastes great with Indian dishes and global cuisines.

Time to make: 10 minutes

Vegetarian, Vegan and Gluten-free

Pinapple chutney in a bowl with mint as garnish.

If you are looking for a tangy accompaniment to your dishes that balances sweet and spicy, look no further. This is a great way to change up your chutney game and add a new spin to many dishes.

This chutney is:

  • Versatile – served chunky or blended (more saucy)
  • Zesty – hits the right blend of sweet and spicy
  • Ready in a pinch – minimal prep and cooking needed, especially if you use canned pineapples!

Ingredient Notes

Pineapple – Use either canned or fresh. If using canned, ensure no sugar is added to the syrup. If using fresh, ensure they have some sweetness and it is ripe.

There are a few benefits to using canned pineapple (unsweetened) 1. Already cut 2. Sweet pineapple 3. Saves time

  • Mint – this is optional if you do no have mint on hand, but I think it is key to getting delicious notes of freshness into the chutney!

Making Pineapple Chutney

Try it? Leave a review, love to hear feedback! Or tag me on Instagram @some_indian_girl

Pinapple chutney in a bowl with mint as garnish.

Pineapple Chutney (Canned or Fresh Pineapple)

Shilpa Joshi
Pineapple chutney is easy and flavor packed! Use either canned or fresh pineapple to quickly make this tangy accompaniment to your dishes.
No ratings yet
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Appetizer, Chutney, Side Dish
Cuisine Indian, indian fusion
Servings 6 people
Calories 57 kcal


  • pan


  • 20 oz pineapple no sugar added if can
  • 3-4 sprigs mint leaves chopped, optional
  • ½ tsp cumin seeds jeera
  • ½ tsp coriander seeds dhana
  • ½ tsp kalonji seeds
  • ½ tsp fennel seeds
  • ½ tsp salt
  • ½ tsp red chilli powder lal mirch
  • 1 tbsp sugar


  • Dry roast the cumin, coriander, fennel and kalonji in a pan on medium heat. Will become flagrant. About 3 minutes, keep an eye to prevent burning. Let cool and grind or crush. Set aside.
    Spices for pineapple chutney on a gray plate.
  • Put pot on stove, add pineapple and mint on medium high.Bring to simmer.
    Pineapple and mint in a pot cooking.
  • Add crushed spices from step 1 plus, red chilli powder, salt and sugar. Bring to boil and let simmer to cook and soak in spices. About 4 minutes.
    Spices added to pineapple chutney mixture.
  • Serve chunky or blend for saucier version.
    Pinapple chutney in a bowl with mint as garnish.


Calories: 57kcalCarbohydrates: 15gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 195mgPotassium: 114mgFiber: 2gSugar: 11gVitamin A: 78IUVitamin C: 45mgCalcium: 18mgIron: 1mg
Keyword chutney, pineapple chutney
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