Pineapple Mint Chutney Recipe

July 25, 2014

Friday is cookbook review day throughout the summer here at Fake Food Free. If you have a love of cookbooks be sure to swing back by for plenty of new ideas and recipes.

I don’t like to call it an addiction. That makes it sound as though it’s a bad thing.

Let’s go with attraction.

Yes. I have a strong attraction to canning and preserving cookbooks.

I have my mom’s old ones, I collect new ones and I never turn down the offer to test one out. Regardless of how simple or complex the recipes in the book may be, I always manage to find something I have never canned before.

I recently received a copy of Best of Bridge Home Preserving and I had no doubt that with 120 recipes for canning fruits and vegetables I would find something new-to-me to try.

First of all, I really like the style of this book. It has an old-school, kind of vintage look to it. Spiral bound with simple print for the recipes and there are some pretty food photos mixed throughout. Along with some more creative canning recipes like Blushing Peach and Pepper Relish and Zucchini Orange Marmalade, it is also filled with simple classics like Blueberry Jam and Jalapeno Pepper Jelly.

If you are new to canning, this one won’t intimidate you. And if you are a pro, you’ll get some new ideas.

I couldn’t get my mind off the Pineapple Mint Chutney. I haven’t made many types of chutney so I felt obligated to go for it.

I love this recipe! It’s sweet and tangy and it was perfect served with the grilled chicken we had the other night for dinner. My only suggestion is that if you like a little heat, throw in an extra ¼ teaspoon of the crushed red pepper.

Pineapple Mint Chutney

Courtesy of Best of Bridge Home Preserving:120 Recipes for Canning Fruits & Vegetables by Best of Bridge Publishing Ltd. 2014 © www.robertrose.ca Reprinted with publisher permission.

Pineapple and mint are two flavors that just seem natural together.

6 cups chopped fresh pineapple 1.5 L

1 ½ cups finely chopped sweet onion 375 mL

1 cup finely chopped red bell pepper 250 mL

2 cloves garlic, minced 2

1 ¾ cups granulated sugar 425 mL

1 ½ tsp pickling or canning salt 7 mL

¼ tsp hot pepper flakes 1mL

1 cup white vinegar 250 mL

½ cup rice vinegar 125 mL

2 tbsp chopped fresh mint 30 mL

In a Dutch oven or a large, heavy-bottomed pot, combine pineapple, onion, red pepper, garlic, sugar, salt, hot pepper flakes, white vinegar and rice vinegar. Bring to a boil over medium heat, stirring often. Reduce heat and boil gently, stirring occasionally, for about 25 minutes or until pineapple is translucent and mixture is just thick enough to mound on a spoon. Stir in mint.

Ladle into sterilized jars to within 1⁄2 inch (1 cm) of rim. Remove any air pockets and adjust headspace, if necessary, by adding hot chutney; wipe rims. Apply prepared lids and rings; tighten rings just until fingertip-tight.

Process jars in a boiling water canner for 10 minutes. Turn off canner and remove lid. Let jars stand in water for 5 minutes. Transfer jars to a towel-lined surface and let rest at room temperature until cooled. Check seals; refrigerate any unsealed jars for up to 3 weeks.

Makes about six 8-ounce (250 mL) jars.

Tip: There are many varieties of sweet onions available, such as Vidalia, Oso Sweet, Maui, Walla Walla or Spanish.

Tip: The rice vinegar adds a pleasant sweet tang, but you can use all white vinegar if you prefer.

Variation: Replace up to half of the granulated sugar with brown sugar to vary the taste.

Disclosure: The book was provided for review purposes. I was not required to write about it and received no compensation for doing so.

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Corinne August 1, 2014 at 11:23 pm

I will have to try this. It looks absolutely amazing! I love pineapple.

Lori August 2, 2014 at 7:21 am
Thanks for stopping by, Corinne! I’ve enjoyed every bit of it. Such a good recipe.

Pineapple Mint Chutney Recipe

Pineapple Mint Chutney

Thanks so much for reading!

My New Cookbook published in 2020!

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Pineapple Mint Chutney Recipe

Pineapple Mint Chutney

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My New Cookbook published in 2020!

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