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Pineapple Chutney I

A sweet and tangy chutney made with green pepper, onions, tomatoes, citrus, pineapple, raisins, vinegar, sugar, ginger, and salt.

From the Recipes Wiki (Fandom) · 12 ingredients
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Why it works: Lemon and orange match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 10,634 recipes. Both carry 3-hexenal, which smells apple, fruity. The science ↓

Pineapple Chutney I

Time30 minutes

Ingredients

Directions

Make the chutney

  1. Combine green pepper cut into ¾-inch cubes, onions chopped into ½-inch pieces, fresh tomatoes cut into ¾-inch cubes, lemon cut into ½-inch cubes with skin left on, orange cut into ½-inch cubes with skin left on, black seeded raisins, pineapple cut into ½-inch dice (or use canned tidbits), white vinegar, white sugar, dark brown sugar, preserved candied ginger cut into thin strips, and salt in a 1‑gallon saucepan.

  2. Simmer gently for 30 minutes.

  3. If mixture appears thick, add 1 cup pineapple juice.

  4. One teaspoon powdered ginger may be used in place of preserved ginger.

Pack

  1. Pack in hot sterile jars.

Nutrition, whole recipe (rough)

369Calories
6 gProtein
1 gFat
91 gCarbs
What these numbers assume: 11 portions
IngredientPortion assumedkcal
Pineapple1 cup chunks (165g)82
Orange1 medium (131g)62
Grape1/2 cup (76g)62
Sugar1 tbsp (12.5g) granulated49
Onion1 medium (110g)44
Bell Pepper1 medium (119g)31
Tomato1 medium (123g)22
Lemonjuice of 1 lemon (48ml)12
Vinegar1 tbsp (15ml) distilled3
Ginger1 tsp grated fresh (2g)2
Salt1 tsp (6g)0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Lemon + orangetop 1% of all pairs
    Smell alikestrong
    Cooked together10,634 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  2. Pepper + lemontop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  3. Orange + pineappletop 6% of all pairs
    Smell alikemoderate
    Cooked together1,664 recipes

    Shared aroma: ethyl isobutyrate (fruity, ethereal).

  4. Pepper + tomatotop 7% of all pairs
    Smell alikemoderate
    Cooked together17,923 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  5. Onion + tomatotop 8% of all pairs
    Smell alikemoderate
    Cooked together20,633 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Fresh tomatoes
Provide bulk and moisture that cook down into the chutney's body.
White vinegar
Adds acidity that sharpens the flavour and helps preserve the chutney.
White sugar
Adds sweetness and balances the acidity of the vinegar and fruit.
Dark brown sugar
Adds sweetness and a deeper, molasses-like flavour as it dissolves and cooks.
Black seeded raisins
Add concentrated sweetness and chewy texture as they soften during simmering.
Preserved candied ginger
Adds spicy aroma and a sweet, chewy bite throughout the chutney.

The step that matters

Simmer gently and check thickness. Sugar and fruit thicken as liquid evaporates and can scorch on the bottom of the pan. Gentle heat and stirring keep the chutney from burning, and adding juice restores the right consistency if it gets too thick.

Swap the raisin

How well each one fits the dish's main ingredients (pepper, onion, tomato, lemon, orange, pineapple, vinegar):

  1. Limefits better
  2. Mangofits better
  3. Cherryfits better
  4. Raisinthe original

Fit is the average pairing score against pepper, onion, tomato, lemon, orange, pineapple, vinegar. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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