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Pineapple Habanero Chutney

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Serve over chicken or tilapia with rice or serve with Naan bread. This is not your traditional chutney.


2 Tablespoons Blood Orange Oil from Olive Oil Etcetera
1/2 Teaspoon Crushed Chili Peppers
1 Habanero Pepper, minced, or to taste
1 Large Onion, Minced
4" Piece Fresh Ginger Root, peeled and minced
1/2 Large Red Bell Pepper, diced
1/2 Large Yellow Bell Pepper, diced
1 Large Pineapple, peeled, cored and diced (reserve any juice)
1/2 Cup Dark Brown Sugar, packed
1 1/2 Tablespoon Curry Powder
1/2 Cup Apple Cider Vinegar


In a large sauce pan, heat oil over medium heat. Add onion, pepper flakes and Habanero Pepper. Stir to combine. Reduce heat to low, cover, and cook until the onions have softened, about 15 to 20 minutes, stirring occasionally. Do not brown onions. Remove the lid, increase the heat to medium, and stir in the ginger, red bell pepper, and yellow bell pepper. Cook the vegetables, stirring continuously, for 2 to 3 minutes. Add pineapple and any juice, brown sugar, curry powder and vinegar, and stir to combine. Simmer 30 minutes, stirring frequently. Remove from the heat and allow to cool completely. Store in airtight containers in the refrigerator. 

*Recipe adapted from