• Servings 5 pints
  • Prep 20 min
  • Cook 90 min
  • Cuisine
  • Skill Level

Pineapple Orange Chutney


  • 3 large oranges
  • 2 cups cider vinegar
  • 1 cup brown sugar, packed
  • 1 large onion, chopped
  • 1 clove garlic, minced
  • 2 tsp kosher salt
  • 1/2 tsp ground cloves
  • 1/2 tsp allspice
  • 1/2 tsp allspice
  • 1 stick cinnamon, 2 inches long
  • 1 cup dates, pitted and chopped
  • 1/2 cup raisins
  • 1/2 cup raisins
  • 1 large pineapple, about 4 lbs


  • With a vegetable peeler carefully remove the thin outer peel from 1 orange, then cut the peel into thin slices and set aside.
  • Holding all the oranges over a bowl to catch their juices, cut the peel and white membrane off, lift out sections and set aside.
  • In a large kettle, combine the vinegar, brown sugar, onion, garlic, salt, cloves, allspice, cayenne, cinnamon, dates and raisins and bring to a boil.
  • Reduce heat, and add the orange peel and simmer for 30 minutes or until slightly thickened.
  • Peel and cut pineapple into small cubes.
  • Add the pineapple to the syrup and simmer uncovered for 1 and 1/2  hours. Stir in the orange sections and 1/4 cup of the orange juice.
  • Bring to a simmer again and pack in hot, Sterilized jars, leaving 1/4 inch at the top.
  • Seal tightly.

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