Pineapple Papaya Chutney

A vibrant, sun-kissed chutney made with sweet pineapple, ripe papaya, and warm spices. This tropical condiment adds brightness and depth to grilled meats, roasted vegetables, or a well-curated cheese board. Both elegant and versatile, it’s a beautiful way to bring a touch of the islands to everyday cooking.

Prep Time: 15 mins | Total Time: 50 mins | Serves: 6 makes 1 1/2 cups

Ingredients

• 1 cup fresh pineapple, finely chopped
  

• 1 cup fresh papaya, finely chopped
  

• 1/2 cup red bell pepper, finely chopped
  

• 1/4 cup red onion, finely chopped
  

• 1/4 cup apple cider vinegar
  

• 1/2 cup granulated sugar
  

• 1 tablespoon fresh ginger, grated
  

• 1 tablespoon lime juice
  

• 1/4 teaspoon salt
  

• 1/4 teaspoon crushed red pepper flakes, optional for a bit of heat

Instructions

Step 1

Finely chop the pineapple, papaya, red bell pepper, and red onion. Grate the fresh ginger.

Step 2

In a medium saucepan, combine the chopped pineapple, papaya, red bell pepper, red onion, apple cider vinegar, granulated sugar, grated ginger, lime juice, salt, and crushed red pepper flakes (if using). Bring the mixture to a boil over medium-high heat, stirring frequently to dissolve the sugar.

Step 3

Once it reaches a boil, reduce the heat to medium-low and let it simmer. Continue to cook, stirring occasionally, for about 20 minutes, or until the mixture thickens and becomes jam-like.

Step 4

For a smoother finish, blend the mixture until silky. If you prefer a chunkier texture, feel free to skip this step.

Step 5

Remove the saucepan from the heat and let the marmalade cool to room temperature. Transfer the cooled marmalade to a clean jar or airtight container. Store in the refrigerator for up to two weeks.