Pineapple Orange Chutney

I wanted to make a chutney to go along with goat cheese in fried wontons. I had a couple of cans of pineapples and some navels so this is what I came up with. Haven’t gotten as far as making the wontons, yet. I’m kind of afraid that if I do make them I won’t stop eating them so am putting it off for a few weeks. You can use just about any chutney with just about any meat including fish. It keeps for a while in the refrigerator, some people say indefinitely, but I get nervous about such things and would eat it within two weeks. It can also be frozen or canned.



3 oz. water

3 oz. apple cider vinegar

2 T orange zest

1–20 oz. can of crushed pinepple in pineapple juice with the juice

1/2 c. pineapple juice

1/2 c. orange juice

3 T red bell pepper, minced

1 T garlic, minced

1/2 c. onions, small dice

1/2 tsp. cloves

1/4 tsp. cumin

1 tsp. ginger

1/4 tsp. cardamom

1/4 tsp. mustard powder

1/4 tsp. nutmeg

1 tsp. cinnamon

1/2 tsp. ground black pepper

1 tsp. salt, at the beginning. Adjust salt at the end if you need to.

Cayenne pepper, to taste. Add a little at a time throughout the cooking process until you get the desired amount of heat you want.


Place all ingredients in a saucepan and simmer slowly for 45 min. to 1 hour.

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