Tomato, pineapple and cucumber chutney recipe

Name: Tomato, pineapple and cucumber chutney recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 600 g (21.2oz) tomatoes skinned; 400 g (14.1oz) pineapple chunks; 280 ml (9.9fl oz) rice wine vinegar; 2 tsp black onion seeds; 2 tsp chilli flakes; 5 -6 curry leaves; 0.25 tsp cinnamon; 100 g (3.5oz) caster sugar; 1 large red onion; 2 tbsp oil; 2 tsp minced ginger; 1 pinch salt to taste; 0.5 large cucumber, cut into bite sized chunks

Servings: persons

600 g (21.2oz) tomatoes skinned
400 g (14.1oz) pineapple chunks
280 ml (9.9fl oz) rice wine vinegar
2 tsp black onion seeds
2 tsp chilli flakes
5 -6 curry leaves
0.25 tsp cinnamon
100 g (3.5oz) caster sugar
1 large red onion
2 tbsp oil
2 tsp minced ginger
1 pinch salt to taste
0.5 large cucumber, cut into bite sized chunks

1
Heat the oil in a pan and add the onion seeds and curry leaves and when the onion seeds crackle add the onions and salt.
2
Next, saute the onion for a minute before adding ginger and cook the mixture until the onion has softened.
3
Pour in the vinegar and sugar and stir it and simmer until the sugar has dissolved.
4
Pour the tomatoes, cinnamon and pineapple in and lower the heat and simmer until the juices have dried and the mixture is tacky.
5
It should take about 30 minutes.
6
Add the cucumber and cook for a further 4 minutes before turning of the heat.
7
Make sure the jars have been sterilised before you pour the cooled chutney in.

268

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 600 g (21.2oz) tomatoes skinned, 400 g (14.1oz) pineapple chunks, 280 ml (9.9fl oz) rice wine vinegar, 2 tsp black onion seeds, and more.

Yes, Tomato, pineapple and cucumber chutney recipe falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!