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The Hirshon Zambian Pineapple Chutney

  • Prep Time: 0 hours
  • Cook Time: 0 hours
  • Total Time: 0 hours


  • 1 cup Anaheim green pepper (traditional recipe uses green bell pepper), deseeded and cut into ¾-inch cubes
  • ½ cup onions, chopped into ½-inch pieces
  • 2 garlic cloves, minced
  • 1 lb fresh tomatoes, cut into ¾-inch cubes
  • 1 whole peeled organic lemon (TFD prefers Meyer lemon) cut into ½-inch cubes
  • 1 whole peeled organic navel orange cut into ½-inch cubes
  • Microplaned zest of orange
  • Microplaned zest of lemon
  • ½ cup raisins
  • 1 cup fresh pineapple, cut into ½-inch dice
  • ¾ cup cup white vinegar
  • ¼ cup fresh lime juice
  • ½ cup white sugar
  • ½ cup Muscavado sugar (preferred) or dark brown sugar
  • 4 tbsp preserved candied ginger / aalepak, cut into thin strips
  • 1 tsp ground cumin, toasted in a dry skillet until
  • fragrant and then ground
  • 1 tsp mustard seeds, toasted in a dry skillet until
  • fragrant and then ground
  • 1 tsp black peppercorns, toasted in a dry skillet until fragrant and then ground
  • 2 (3 if you dig the spicy) Thai birds-eye peppers, finely minced
  • 1 tbsp salt
  • 1 cup fresh pineapple juice, as needed


  1. In a 1-gallon saucepan: combine green pepper, onions, garlic, tomatoes, lemon, orange, raisins, pineapple, vinegar and white sugar, simmer for 5 minutes.
  2. Add dark brown sugar, preserved candied ginger, zests and salt, then simmer gently for 25 minutes. If mixture appears thick, add 1 cup fresh pineapple juice.
  3. Pack into hot sterilized jars.
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