Savory Pineapple-Cranberry Chutney

pineapple-cranberry chutney

Pineapple-Cranberry Chutney, with its sweet, tart and savory ingredients, compliments and balances the rich flavors of holiday dishes. It’s the perfect condiment for baked ham, roasted turkey or goose, brie en croûte, pâtés or served alongside cured meats and cheeses on a beautiful charcuterie board when entertaining.

Fruit chutneys are very versatile and are a wonderful condiment to serve alongside rich dishes especially during the holiday season. In this recipe, I used fresh pineapple and cranberries but feel free to use any combination of fresh or dried fruits to make the chutney your own. It will keep about a month in the refrigerator and can also be frozen for about 6 months. With easy to find ingredients, this is a condiment that should be on your “must try” list.

pineapple-cranberry chutney
Pineapple-Cranberry Chutney

Pineapple-Cranberry Chutney

Makes about 1 quart, adjust the recipe accordingly.

  • 1 Tbsp. olive oil
  • 1/2 large red onion, finely diced
  • 2 jalapeños, seeded and diced
  • fresh pineapple, peeled, cored and cut into bitesize pieces (canned pineapple can be substituted)
  • 1/2 c. golden raisins
  • 1 Tbsp. freshly grated ginger
  • 2 cloves garlic, minced
  • 1/2 c. apple cider vinegar
  • 1 c., dark brown sugar, packed (depending on how sweet pineapple is)
  • 2 star anise
  • 1 tsp. whole mustard seeds
  • pinch of ground cloves
  • pinch of salt
  • a few grinds of black pepper
  • 2 Tbsp. rum
  • 1 c. water
  • 1 12 oz. bag fresh cranberries (frozen can be substituted)

Heat oil in a large sauce pan over medium heat. Add the chopped onion and jalapeños and cook, stirring occasionally until translucent. Add the pineapple, raisins, ginger and garlic and cook for about 5 minutes. Take off the heat and add the vinegar, brown sugar, star anise, spices and rum and stir well. Return to the heat and simmer until pineapple is soft the the mixture has thickened about 30 to 45 minuets. Remove the star anise and add 1 cup of water and the cranberries and bring to a boil then reduce heat, cover and simmer until the cranberries burst and soften, about 10 minutes. The chutney will be slightly runny but thickens when cool. Place into a serving dish and refrigerate until ready to serve. Making it a couple of days ahead, will let the flavors meld.


If you use frozen cranberries, there is no need to defrost them.

The chutney can be prepared a day of two in advance, as a matter of fact the flavors will improve.

This recipe can be doubled or tripled if you want to put the chutney into canning jars and process in a water bath or it can be frozen so that you can enjoy the flavorful condiment throughout the year. If stored in an airtight container in the refrigerator, it will keep about a month.

Cook’s notes
honey baked ham with pineapple-cranberry chutney
Honey Baked Ham With Pineapple-Cranberry Chutney


I made the Pineapple-Cranberry Chutney to go with a Honey Baked Ham at Thanksgiving and it was the perfect condiment. If you are thinking about having ham during the holidays, I think you would enjoy it as much as we did. Besides ham, the chutney makes a great side to serve with roast pork, turkey, goose or duck as well. Normally, my husband likes a jellied cranberry sauce, especially with turkey, but I’ve made him a convert with this recipe. After having it with the ham, corn casserole, savory whipped sweet potatoes and creamy fresh green beans and mushrooms, he also had it during the week with ham sandwiches on King’s Hawaiian rolls and as a condiment with fried pork schnitzel.

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67 thoughts on “Savory Pineapple-Cranberry Chutney

    1. Hi Angie, I’m glad you like the chutney and believe it would be delicious with the cheese. I’m envious of your accessibility to the raw milk cheese, I haven’t had any since our last trip to Europe.

    1. Hi Kay, I think the pineapple chutney is some of the best I’ve had. If you can’t find fresh pineapple, I believe canned will be good too.

    1. Hi Bobbi, I have to say that the chutney was the perfect accompaniment for the ham we had. I also think that it would be great on a cheese board. Thank you for your wish and compliment.

  1. Sounds delicious….. I have always loved making my own cranberry sauce but this chutney sounds amazing… thanks. Wish I could trade with you some of the Honey sweetened Meyer Lemon Jelly I am making today!

  2. I love the flavor combination Karen! Pineapple is so versatile in bringing out different flavors and I imagine this is a very tasty side dish to any holiday meal.

    1. I have to agree with you about the chutney Jovina. We have had it with several dishes and is makes a good accompaniment. Thank you for your nice compliment.

  3. I’ve combined cranberry with oranges and apples a lot, but never with pineapple. I will, though — this chutney looks terrific. Thanks!

  4. Karen, I think your chutney would go with anything. I’m smoking a ham for little Christmas Eve and having been pondering what condiment would go well with fresh smoked ham. You have just provided me with the answer. I’ll be using lingonberries instead of cranberries as we have wild lingonberries we harvested this fall in the freezer. I’ll let you know how it goes…

    1. I’m glad I could give you an idea for a condiment for your fresh smoked ham Ron. It should be terrific using lingonberries. We love the taste of lingonberries and always have a couple of jars of Felix Swedish lingonberry jam in our pantry to have with pork schnitzel.

  5. Your chutney looks perfect and jewel-like. I love chutneys served with meats – my family always had a “relish tray” on the table at Christmas and the New Year. It had chutney, corn relish, pickles (often watermelon rind), spiced apples, and homemade cheese. Your chutney takes me back – thanks!

    1. Thank you David, I’m glad you like the chutney and that it brings back memories of Christmas with your family. My mother always put a relish tray in the table as well and one of my favorites were whole spiced peaches that she bought in a jar…I loved them.

    1. Hi Nancy, I’m glad you like the addition of a little rum, I think it works great with the fruit in the chutney. Thank you for your nice compliment.

  6. the flavours here sounds wonderful karen. very similar to what i put in my chutneys:-) how delicious. pineapples grow here in queensland so we are lucky to have regional fruit! happy festive season..

    1. Thank you for your compliment Sherry. Locally sourced fresh pineapple is delicious, come June we are able to buy it from a farm about 5 miles away from us.

  7. This is a totally new but interesting idea for me. Though I do not celebrate Christmas and there will be little entertaining during this unfortunate year anyways . . . I can surely see many moreish ways for its usage. The difficulty will lie with cranberries which certainly are not a usual ingredient here . . . shall see whether they can be found in some shop freezer or substitute with some native berry perchance . . .

    1. Hi Eha, there is no entertaining here as well this year. This chutney has gone well with several different weeknight meals that I’ve made over the past few weeks . I realize cranberries can be a challenge but you might indeed be able to find them frozen or as you say, substitute with another berry.

    1. Hi Pam, You are correct about this chutney being good anytime, especially since frozen cranberries can be substituted when fresh aren’t available. Thank you for your lovely compliment.

    1. Hi Raymund, the chutney was great with the ham we had. I’ve also served it with pork schnitzel and chicken cutlets. Thank you, I hope you enjoy your Christmas Eve.

  8. Karen – I love chutney, but have never made one. This one sounds perfect for the holidays, all those flavors together must be so amazing!

  9. We love chutney but usually just do with curry. This has made me see I could use this anywhere I’d use cranberry sauce (which is everywhere now!). Must try while the cranberries are everywhere!

    1. Hi Inger, I’ve served the pineapple and cranberry chutney with several different entrees and it was delicious. I’m glad you like the sound of the recipe and hope you will enjoy it if you try it. Thank you!

  10. Karen, what a wonderful chutney! I’ve never made one with pineapple, but it would be especially wonderful with ham. And I was just looking at my mustard seeds the other day and wondering what else I could do with them.

    1. Thank you! You gave me a smile Jean, first because of your compliment and then about the mustard seeds. You are right, they are an underused ingredient that I will be using more now that I have a fresh supply. 😁

  11. Cranberry Sauce is one of my favorite dish when it comes to Thanksgiving dinner. This version looks heavenly! Definitely something new to try.

  12. This looks fantastic! I love the pineapple and cranberry combination. I didn’t realize all the delicious ways you can serve it.

  13. What a novel idea to pair cranberry with pineapple in a lively chutney like this. The sweet-tart nature of each plays off one another so well. And paired with ham, it would definitely be a winner.

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