Pure Prasad Kitchen
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Condiments 60 servings

Pineapple Chutney

Vegetarian / plant-based where suitable

Base yield: 60 servings | Current target: 60 servings

AllergensMustard, Serves, 60
Nutrition focusProtein-supporting ingredients, Plant-based / vegetarian friendly
Kcal103 kcal per 100g/100ml | 42 kcal per serving
Offering noteCook with clean intention, offer with gratitude, serve as blessing.
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Ingredients

Ingredient Base Qty Scaled Qty Kitchen Qty / Notes
Oil, sunflower – GB15 25.2 g 25.2 g 25.2 g
2 tablespoon Morrisons Yellow Mustard Seeds 68g – BRANDB 10 g 10 g 10 g
0.15x Per pack Morrisons Black Onion Seeds 45g – BRANDB 10 g 10 g 10 g
0.22x Per pack Pineapple, canned, juice pack, drained peeled, cored and chopped into small chunks – N 1.9 kg 1.9 kg 1.9 kg
10.5 cup, chunks Peppers, capsicum, chilli, red, raw – GB15 20 g 20 g 20 g
1 average pepper Ginger, fresh – GB15 20 g 20 g 20 g
4x Average Portion Sugar, Demerara – GB15 250 g 250 g 250 g
1.22 cup Aspall Raw Organic Unfiltered Cyder Vinegar 5 Litres – BRANDB 175 ml 175 ml 175 ml

Method

  1. Heat the oil in a large heavy-based pan.
  2. Add the mustard seeds, black onion seeds, chilli, and ginger, then cook until fragrant.
  3. Add the pineapple, sugar, vinegar, and salt.
  4. Simmer gently for about 1 hour until the chutney is dark golden and thick.
  5. Pour into sterilised jars and allow to cool before covering.

Chef Notes

Whole items may need practical kitchen rounding after scaling.