Best 2 Pineapple Cranberry Chutney Recipes

Indulge your taste buds in a delightful culinary journey with our diverse collection of pineapple cranberry chutney recipes. These delectable condiments, crafted with a symphony of tropical and tart flavors, will elevate your meals to new heights. From the classic pineapple cranberry chutney, a staple in many kitchens, to unique variations infused with aromatic spices, zesty citrus, or a hint of heat, our recipes offer a flavor profile for every palate. Whether you're looking for a sweet and tangy accompaniment to grilled meats, a refreshing relish for your cheeseboard, or a versatile sauce to brighten up your weekday meals, our pineapple cranberry chutney recipes have got you covered. Get ready to embark on a culinary adventure that will tantalize your taste buds and leave you craving more.

Here are our top 2 tried and tested recipes!

JOHNNY JALAPENO'S PINEAPPLE, CRANBERRY, AND JALAPENO CHUTNEY

Johnny Jalapeno's Pineapple, Cranberry, and Jalapeno Chutney image

Simple to make, difficult to share, and even harder to put down. Excellent on baked ham. Being out on the prairie with a wagon full of canned goods, Johnny whips this up in no time. Look for more Johnny Jalapeno recipes here on Recipezaar!

Provided by 2Bleu

Categories Chutneys

Time 13m

Yield 2 cups, 16 serving(s)

Number Of Ingredients 7

Ingredients

8 ounces crushed pineapple, well drained and patted dry with paper towels
8 ounces cranberry sauce (with berries if preferred)
2 tablespoons light brown sugar, firmly packed
1/4 teaspoon ground ginger
1/8 teaspoon salt
2 jalapeno peppers, seeded and minced
1 shallot, chopped

Steps:

Stir together pineapple, cranberry sauce, sugar, ginger, and salt in a small saucepan over medium heat and bring to a boil.
Reduce to low heat and simmer about 5 minutes till thickened.
Remove from heat and stir in jalapenos and shallot. Cover and chill until ready to serve.

PINEAPPLE-CRANBERRY CHUTNEY

Pineapple-Cranberry Chutney image

Provided by Martha Stewart

Categories Food & Cooking Seasonal Recipes Winter Recipes

Yield Makes 1 1/2 cups

Number Of Ingredients 8

Ingredients

2 tablespoons olive oil
1 shallot, thinly sliced into rings
1 medium pineapple, trimmed and cut into cubes (about 4 cups)
1/4 cup sugar
1/2 cup pineapple juice
1 tablespoon balsamic vinegar
1 cup fresh or frozen cranberries
2 tablespoons fresh thyme

Steps:

In a saucepan over medium heat, combine the oil and shallot and cook until the shallot rings are translucent, about 5 minutes.
Add the pineapple and sugar and cook, stirring to coat the pineapple with the sugar, until the sugar is dissolved and the pineapple begins to soften.
Add 1/4 cup of the pineapple juice and the balsamic vinegar and cook until the liquid is reduced by half, about 5 to 7 minutes.
Add the remaining juice and cranberries and cook until the cranberries pop and the juice thickens, about 3 to 5 minutes.
Stir in the thyme and serve. The chutney will keep, tightly covered, in the refrigerator up to one week.

Tips:

Use fresh pineapple and cranberries for the best flavor.
If you don't have fresh cranberries, you can use frozen cranberries. Just thaw them before using.
You can adjust the amount of sugar in the chutney to your liking. If you like it less sweet, use less sugar. If you like it more sweet, use more sugar.
The chutney will keep in the refrigerator for up to 2 weeks.
You can serve the chutney with chicken, fish, pork, or tofu. It's also great on sandwiches, burgers, and tacos.

Conclusion:

Pineapple cranberry chutney is a delicious and versatile condiment that can be used in a variety of dishes. It's easy to make and can be stored in the refrigerator for up to 2 weeks. So next time you're looking for a new way to add flavor to your meals, give pineapple cranberry chutney a try.