Curried Pineapple and Stone Fruit Chutney
Add a sweet and spicy flair to your meals with this vibrant Curried Pineapple and Stone Fruit Chutney. Bursting with tropical pineapple, juicy peaches, and tart plums, this chutney is beautifully balanced with bold notes of curry powder, mustard seeds, and a hint of red chili flakes for subtle heat. A touch of brown sugar and apple cider vinegar creates the perfect sweet-and-sour harmony, while fresh ginger and garlic bring depth and warmth. Simmered to a luscious, jam-like consistency, this versatile condiment pairs wonderfully with grilled meats, roasted vegetables, or a simple cheese board. Ready in just under an hour, this refrigerator-friendly chutney is a must-try for anyone craving a unique twist on traditional spreads. Perfect for entertaining or weeknight meals, this flavorful recipe will quickly become a pantry staple!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 medium (peeled, cored, and diced) Pineapple
- 2 medium (pitted and diced) Peaches
- 2 medium (pitted and diced) Plums
- 1 small (finely chopped) Red onion
- 1 tablespoon (freshly grated) Ginger
- 2 cloves (minced) Garlic
- 1 tablespoon Curry powder
- 1 teaspoon Mustard seeds
- 0.5 teaspoon (adjust to taste) Red chili flakes
- 0.5 cup Brown sugar
- 0.5 cup Apple cider vinegar
- 0.25 cup Water
- 1 teaspoon Salt
- 2 tablespoons (finely chopped, optional) Cilantro
Instructions
Prepare the pineapple, peaches, and plums by peeling, removing pits, and dicing them into small, uniform pieces. Set aside.
In a medium saucepan or skillet, heat a small amount of oil over medium heat. Add the mustard seeds and allow them to toast until they start to pop, about 1-2 minutes.
Add the finely chopped red onion, grated ginger, and minced garlic. Sauté until the onion becomes translucent and aromatic, about 3-4 minutes.
Stir in the curry powder and red chili flakes. Cook for an additional 1 minute to toast the spices and enhance their flavors.
Add the diced pineapple, peaches, and plums to the saucepan, stirring to coat the fruit with the spice mixture.
Sprinkle in the brown sugar, then pour in the apple cider vinegar and water. Add the salt and stir well to combine.
Bring the mixture to a gentle boil, then reduce the heat to low. Simmer uncovered for 30-40 minutes, stirring occasionally, until the chutney thickens and the fruit softens. Mash lightly with the back of a spoon if you prefer a smoother consistency.
Taste and adjust seasoning, adding more chili flakes, sugar, or vinegar if needed.
Remove the chutney from the heat and allow it to cool slightly. Stir in finely chopped cilantro, if using, for a fresh, herbal note.
Transfer the chutney to a sterilized glass jar or airtight container. Store in the refrigerator for up to 2 weeks. Serve chilled or at room temperature as a condiment or spread.
Nutrition Facts
Calories |
1009 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 3.7 g | 5% | |
| Saturated Fat | 0.2 g | 1% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4447 mg | 193% | |
| Total Carbohydrate | 248.3 g | 90% | |
| Dietary Fiber | 21.4 g | 76% | |
| Total Sugars | 204.2 g | ||
| Protein | 10.6 g | 21% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 266 mg | 20% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 2224 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
