This recipe for Onion and Pineapple Chutney is so easy! Throw everything into the slow cooker overnight. 12 hours later your Onion and Pineapple Chutney is ready to bottle!


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Ingredients (makes 6 Bottles)

  • 1 large Fresh Pineapple, peeled and cut into chunks
  • 6 medium Brown Onions, peeled and cut into chunks
  • 1 tbsp Dijon Mustard (you could use Hot English if you like a little more fire)
  • 1 tsp Salt
  • 1 tsp Paprika
  • 1 tsp Cinnamon
  • 1 tsp White Pepper
  • 100 mL Vinegar (White, Apple Cider or White Wine)
  • 1 cup Brown Sugar
  • Bunch Fresh Bay Leaves (optional)

Method

  1. Combine all ingredients in the slow cooker and cover with lid.
  2. Cook on low for a minimum of 12 hours (stirring occasionally if you are there but don't worry if you are not).
  3. Remove the lid and give the mix a good stir. To test if the relish is ready, put a small teaspoon of relish onto a clean plate and allow to cool. Once it cools it will thicken a little more. It should be a lovely thick relish once cooled.
  4. If the mixture is too watery remove the lid and continue to cook until the mixture thickens (test by using Step 3 every hour or so). If it is too thick, you can add a half cup of water and stir through. Allow to cook for another half hour once you have added water.
  5. If you are not going to preserve for later, spoon into bottles, store in the refrigerator and use up quickly.
  6. If you are going to preserve for later, be sure to use properly sterilised preserving jars.

This Onion and Pineapple Chutney is always a winner.  Use it liberally on fresh or toasted sandwiches, add it to marinades for chicken and pork on the BBQ, add a dollop to your cheese platter to serve with cheese on a cracker or serve as a side with curries.

  • you would wake up in the morning to a delicious smell of chutney!

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  • Sounds delicious – would be awesome on a Ploughman’s!

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  • Sounds interesting and I love pineapple and onion.

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  • Sounds delicious but a tad too sweet.

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  • Too much sugar for my liking. But the combination of pineapple and onion is lovely. I would probably add capsicum.

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  • oh this sounds nice

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  • Love a bit of chuntney – this one sounds yummy!

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  • Onion and pineapple chutney sounds delightful – thanks for the recipe.

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  • I’ve never made a chutney but I do love it and buy it regularly. Also, nothing like homemade chutney. However, I can now do this. Can’t wait to try it.

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  • How easy to make and I bet it’s delicious! Yum, my mouth is watering at the thought of it and I cant wait to try it!

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  • Never thought of putting these ingredients together, sounds delicious.


    • A super yummy combo – love an interesting combo!

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  • Sounds interesting with such an array of flavours, thanks!

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  • This sounds magic. I would use Splenda [still natural sugar, but 2/3 less calories and low in potassium] instead of sugar in the same quantities. Just need to check out the potassium content of pineapple and this would be a wonderful condiment in my house.

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  • Sounds yum! I wonder is there any substitute for the cup of sugar? (to make it more healthy)

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  • Thank you for this, a great idea and no worries about it burning in the pot.

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