2 from 3 votes
Spicy Caribbean Pineapple or Mango Chutney. An easy to make chutney which is like sunshine in a bowl! delicious with cold cuts or use as a marinade for pork or chicken. It's really delicious!
Spicy Caribbean Pineapple or Mango Chutney
Prep Time
15 mins
Cook Time
2 hrs
Total Time
2 hrs 15 mins
Servings: 1 quart or 1 litre of chutney (3 jam jars)
  • 2 Onions
  • 1 tablespoon vegetable oil
  • 1 cup or 200 g brown sugar
  • 1 g medium sized fresh peeled and chopped pineapple or 600 .
  • If making mango chutney same weight or 5-6 mangoes peeled,stoned and chopped roughly
  • 2 chilies red
  • 2 teaspoons curry powder
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1 cup or 250 ml white wine vinegar
  • 2 quarts litres / water
  1. Peel the onions and chop.Using a large heavy pan, heat the oil then add the onions and cook until they become transparent. Make sure you don't let the onions brown as this will result in a bitter taste.
  2. Add the remaining ingredients to the pan. Stir to combine and leave to boil on a medium heat for 30 minutes stirring occasionally to ensure nothing sticks to the bottom of the pan.
  3. After 30 minutes, turn the heat down and let the chutney reduce down until it becomes a thick jam like consistency. This should take between 1 1/2 to 2 hours. Stir every now and again to prevent sticking to the bottom of the pan. When the chutney has reduced enough so it is thick (like jam), you can use a potato masher to mash it down or if you like the texture lumpy, leave as it is. I have mashed mine (in the photo above) until it is only slightly lumpy.
  4. If you are going to use the chutney within the next few days, it will keep nicely in the fridge once cooled, in an air tight container.
Recipe Notes

If you plan to store the chutney in jars, you need to sterilize them first either by putting them in the dishwasher, or in the oven 350°F/180°C/Gas 4 for 20 minutes. Wait until the jars are cooled before putting chutney in.
Finally, if placing in jars, cut out some wax discs and place a disc over the top of the chutney before the lid goes on. This will prevent any excess air touching the chutney and encouraging bacteria.