• Skin and core the pineapple. Then cut the pineapple into a large dice
  • Remove the seeds from the red pepper and Scotch Bonnet pepper and cut into a medium dice.
  • Start preheating your frying pan dry, with no oil, on high heat
  • Cut the onion into a medium dice
  • Take your pre-heated pan and add the onion and pineapple and allow to cook
  • Add the red pepper and Scotch Bonnet and stir. Allow the pineapple juice to evaporate. This usually takes about 15 minutes.
  • Add the sugar and allow to boil. Cook for about 15 to 20 minutes
  • Cool and store in air-tight jars. In the refrigerator, the chutney will last for about 5 days.

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