Caribbean Pineapple Chutney with Chili, Lime and Allspice

Name: Caribbean Pineapple Chutney with Chili, Lime and Allspice
Prep time: 25 min
Cook time: 50 min
Total time: 1 h 15 min
Yield: 16 servings
Cuisine: Caribbean
Ingredients: 4 cups (660 g) fresh pineapple, peeled, cored and cut into ¼-inch (6 mm) dice (from 1 medium pineapple); 1 medium (150 g) red onion, finely diced; 3 cloves (10 g) garlic cloves, minced; 1 tablespoon (8 g) fresh ginger, peeled and finely grated; 2 medium (40 g) red chilies (such as Fresno or red finger chilies; use Scotch bonnet for more heat), seeded and finely minced; 1 tablespoon (15 ml) neutral oil; ¾ cup (150 g) light brown sugar, packed; ½ cup (120 ml) apple cider vinegar; 2 teaspoons (4 g) lime zest, finely grated (from 2 limes); ¼ cup (60 ml) fresh lime juice, strained (from 2 to 3 limes); 1 teaspoon (2 g) ground allspice; ½ teaspoon (3 g) fine sea salt; ¼ cup (40 g) golden raisins, roughly chopped (optional)

From the MyKitchenBank Kitchen

A sticky, sweet-tart chutney of fresh pineapple simmered with red chili, lime and warm allspice. Spoon it over grilled chicken, jerk pork, fish or cheese, or stir it into rice bowls.

Prep: 25 min
Cook: 50 min
Wait: 30 min
Total: 1 hr 45 min
Makes: About 3 cups (approx. 750 ml), enough to fill three 8-oz (250 ml) jars

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Ingredients

16 servings

4 cups (660 g) fresh pineapple, peeled, cored and cut into ¼-inch (6 mm) dice (from 1 medium pineapple)
1 medium (150 g) red onion, finely diced
3 cloves (10 g) garlic cloves, minced
1 tablespoon (8 g) fresh ginger, peeled and finely grated
2 medium (40 g) red chilies (such as Fresno or red finger chilies; use Scotch bonnet for more heat), seeded and finely minced
1 tablespoon (15 ml) neutral oil
¾ cup (150 g) light brown sugar, packed
½ cup (120 ml) apple cider vinegar
2 teaspoons (4 g) lime zest, finely grated (from 2 limes)
¼ cup (60 ml) fresh lime juice, strained (from 2 to 3 limes)
1 teaspoon (2 g) ground allspice
½ teaspoon (3 g) fine sea salt
¼ cup (40 g) golden raisins, roughly chopped (optional)

Equipment (6)

Large heavy-bottomed saucepan or wide pot, 4-quart (3.8 L)
Sharp chef's knife and cutting board
Microplane or fine grater for the ginger and lime zest
Wooden spoon or heatproof spatula
Three 8-oz (250 ml) clean glass jars with lids
Measuring cups and spoons

Steps

Before you start

Choose a ripe, fragrant pineapple that is golden at the base and gives slightly when squeezed. Underripe fruit will taste harsh and need more sugar.
Wear gloves when seeding and chopping the chilies, and keep your hands away from your eyes.
Wash three 8-oz (250 ml) jars and lids in hot soapy water if you plan to store the chutney. Keep them hot for filling.
This chutney is a refrigerator chutney, not a canning recipe. It is not processed for shelf storage.

1
Prepare the pineapple
- Cut the top and bottom off the pineapple, stand it upright and slice off the peel in strips, then cut out any remaining brown eyes.
- Quarter lengthwise, cut away the tough core, and dice the flesh into ¼-inch (6 mm) pieces.
- You need 4 cups (660 g).
- Keep all the juice from the board and add it to the bowl.
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Ready when: Pieces are small and even, about 4 cups of fruit with juice pooled in the bowl.
Tip: Small, even dice cook at the same rate and give a spoonable texture.
2
Prep the aromatics
- Finely dice the onion.
- Mince the garlic.
- Grate the ginger.
- Wearing gloves, halve the chilies, scrape out the seeds and ribs, and mince finely.
- Zest the limes, then juice them and strain out the pulp and seeds.
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Ready when: You have about ¼ cup (60 ml) of lime juice and 2 teaspoons of zest.
Tip: Leave some chili seeds in for more heat.
3
Soften the onion
- Heat the oil in a 4-quart (3.8 L) saucepan over medium heat.
- Add the onion and a pinch of the salt.
- Cook, stirring often, for 4 to 5 minutes.
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Ready when: Onion is soft and translucent with no browning.
4
Bloom the spices
- Add the garlic, ginger, chilies and allspice.
- Stir constantly for 1 minute.
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Ready when: The kitchen smells strongly of ginger, garlic and warm allspice.
Tip: Don't let the garlic brown. It turns bitter. Lower the heat if it sizzles hard.
5
Add the liquids
- Add the pineapple with all its juice, the brown sugar, vinegar, lime juice and the rest of the salt.
- Stir until the sugar dissolves.
- Raise the heat to medium-high and bring to a boil, about 3 minutes.
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Ready when: The mixture bubbles across the whole surface and the sugar has fully dissolved.
6
Simmer to thicken
- Reduce the heat to medium-low so the chutney bubbles gently.
- Cook uncovered for 35 to 40 minutes, stirring every 5 minutes and more often toward the end, scraping the bottom.
- Stir in the raisins, if using, after 20 minutes.
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Ready when: The pineapple is translucent and golden, the liquid is syrupy, and a spoon dragged across the bottom leaves a trail that closes slowly.
Tip: If it starts to stick or scorch, lower the heat and add 2 tablespoons of water.
7
Finish with lime zest
- Remove the pan from the heat.
- Stir in the lime zest.
- Taste and adjust: add a pinch of salt if flat, a squeeze of lime if too sweet, or a little more minced chili if you want more heat.
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Ready when: The flavor is balanced between sweet, sharp and spicy.
Tip: The chutney thickens as it cools, so stop cooking while it still looks slightly loose.
8
Cool and jar
- Let the chutney cool in the pan for 15 minutes.
- Spoon it into clean jars, leaving ½ inch (1.25 cm) of headspace.
- Let the jars cool uncovered to room temperature, about 30 minutes, then cover and refrigerate.
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Ready when: Chutney is thick and spreadable, and the jars are no longer warm.
Tip: For best flavor, rest it in the fridge for 24 hours before serving.

Good to know

Tips

Dice the pineapple small and uniformly so the chutney has a jammy, spoonable texture.
Stir more often in the last 10 minutes, when the sugars are most likely to scorch.
Cook the chutney slightly looser than you want it, since it firms up considerably when cold.
Serve with jerk chicken, grilled fish, roast pork, ham sandwiches, or a sharp cheddar.

Make ahead

"Make up to 2 weeks ahead. The flavor improves after 1 to 2 days in the fridge as the chili and allspice mellow into the fruit."

Storage & reheating

"Refrigerate in clean, covered jars for up to 3 weeks. Freeze in freezer-safe containers, leaving room for expansion, for up to 3 months and thaw overnight in the fridge. Serve cold, at room temperature, or warmed gently in a small pan. Do not leave at room temperature for more than 2 hours."

Substitutions

fresh pineapple → Canned pineapple chunks in juice, drained, 2 cans (20 oz / 570 g each), diced. Reduce the brown sugar to ½ cup (100 g) and simmer 5 to 10 minutes less.
red chilies (such as Fresno or red finger chilies; use Scotch bonnet for more heat) → 1 whole Scotch bonnet or habanero, seeded and minced. Much hotter and more fruity. Start with half and taste before adding more.
apple cider vinegar → White wine vinegar or rice vinegar. Use the same amount. Rice vinegar gives a slightly milder tang.
light brown sugar → Granulated sugar plus 1 tablespoon molasses. Gives similar depth. Use 0.75 cup (150 g) sugar in total.