Go Back
+ servings
Print Recipe
No ratings yet

Pineapple and Red Pepper Chutney

A tangy delicious pineapple and red pepper chutney/ dip

Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Chutney /Dips
Cuisine: International Cuisine
Keyword: chutney, pineapple
Servings: 5 people
Author: Anjana Chaturvedi


  • 400 gms Pineapple chopped
  • 1 Red Capsicum chopped
  • 3.5 tbsp Lemon Juice / Nimbu Ka Ras
  • 1/2 inch Cinnamon/ Daalchini
  • 2 tbsp Red Chilli powder / Laal mirch powder
  • 2.5 cup Sugar / Chini
  • To Taste Salt / Namak


  • Chop pineapple and bell peppers in small pieces.

  • Coarsely grind pineapple and bell pepper separately.

  • In a heavy bottom pan,add crushed pineapple,bell peppers and cinnamon stick and boil for 2 minutes on medium heat.

  • Now add sugar,salt,lemon juice, chili flakes and simmer for 8-10 minutes or till it reaches the consistency of a sauce.

  • Store in a glass bottle when it cools down completely.

  • Stays fresh for a week at room temperature then keep it refrigerated.

  • Serving suggestions-Serve with nachos,fried snacks,sandwiches or use as a spread.


I have used canned pineapple pieces to make this relish,but fresh pineapple can also be used.