Fermented Pineapple Chutney

Do you like to put honey mustard on your ham? What about sweet relish on your hot dog? Well, this chutney recipe will remind you of those practices. In fact, you will probably want to add it as a go-to sauce to serve with your next meal. If you want to know how to make pineapple chutney, this is the post for you.


A chutney is a sauce or relish of East Indian origin. Most chutneys are composed of sweet and spicy flavors. They usually have a sweet fruit and a spicy pepper. This pineapple chutney provides amazing flavor profiles along with the added benefit of being fermented. Sometimes the fruit is a sour taste instead of sweet, and the spicy can be very mild. Chutneys can be thin, thick or chunky.

How to Make Pineapple Chutney

A Pineapple Chutney Recipe


Will fill about 2 quart-sized Mason jars.

• 1 Small Pineapple
• 1 Bunch of cilantro
• 1 Tbsp of fresh ginger
• 2 Tbsp, fresh lime juice
• 1 Tsp sea salt
• 1 cup filtered water
• 1/4 jalapeño, minced (optional)

If you want to make sweet and spicy chutney, use the jalapeño. When preparing jalapeno, wear disposable, food-safe gloves to protect yourself from the oils in the pepper, they can burn you! Discard the seeds unless you are brave enough to include them in the ferment. Seeds are hotter than the pepper itself! So use with caution.

Also, when you cut the peels off of the pineapple, you can leave about a 1/4 inch of fruit on them to make tepache. That way you have very little waste!


1. Cut the top and bottom off of the pineapple. Slice off the peels.
2. Core pineapple, and dice it up.
3. Wash the cilantro and pick the leaves from the stems.
4. Using a potato peeler, peel the skin from the ginger. Then, proceed to peel a few pieces of ginger to place in the ferment.
5. Slice and dice these pieces of ginger.
6. Add the cilantro to the jar first, then add the ginger and jalapeno if you are using it.
7. Add the pineapple, then the lime juice.
8. Mix the water and salt together and add it over top of everything.
9. Use a wooden tamper to press down lightly on the pineapple.
10. Add weights, lid, and airlock.
11. Ferment for two days, and then refrigerate.

Ways to Use Pineapple Chutney

• Eat pineapple chutney on top of a pan-seared salmon, or pork such as chops, tenderloin, and even ham.

• Chutney also goes great with chicken, turkey, and pate´.

• One of my favorite ways to eat chutney is with a cracker, brie, and salmon! It is the best gourmet snack ever.

• You can also mix your pineapple chutney with Greek yogurt to make a yummy dip.

• You can use just the chutney as a dipping sauce for any fried food.

If you would like to see more images of pineapple chutney… check out http://homesteadwishing.com/fermented-pineapple-chutney/


Don’t get caught with another great recipe to try but no tools on hand. The Fermentools 12-Pack is designed to make sure that doesn’t happen. Add your own Mason jars and a bag of salt and you are ready when that new recipe comes along.


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