Overhead view of a chopping board on a blue surface. Chopping board has 1 lime, a slice of papaya, cilantro leaves, a samosa wonton, 2 chopsticks and a red bowl filled with papaya chutney

Chutney with Pineapple, Papaya & Poblano

Quick and simple chutney recipe made with Pineapple, Poblano and Papaya. Has Carribean flavors. Goes great with any meal.
Course Appetizer, Snack
Cuisine Caribbean
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2 cups
Calories 110kcal
Author Healing Tomato



  • Heat up the mini oven at 350 degrees
  • Lightly baste the poblano with a couple drops of the olive oil
  • Place the Poblano in the mini oven and let it roast for about 15 minutes
  • Remove from the oven and allow it to cool
  • Discard the blistered skin and dice it roughly
  • In a medium pan, heat the olive oil
  • Add all ingredients, except for a a couple cilantro leaves for garnish.  Be sure to add the pineapple juice too.
  • Heat until all the ingredients are soft and can be crushed easily by a spoon
  • Put the mixture into a food processor
  • Pulse the mixture slowly until it has a smooth texture
  • Optional: Sieve the chutney if you want an even smoother consistency


Nutrition Facts
Chutney with Pineapple, Papaya & Poblano
Amount Per Serving (1 g)
Calories 110 Calories from Fat 36
% Daily Value*
Fat 4g6%
Sodium 1170mg51%
Potassium 248mg7%
Carbohydrates 18g6%
Fiber 3g13%
Sugar 10g11%
Protein 1g2%
Vitamin A 765IU15%
Vitamin C 95.3mg116%
Calcium 35mg4%
Iron 0.8mg4%
* Percent Daily Values are based on a 2000 calorie diet.


Serving: 1g | Calories: 110kcal | Carbohydrates: 18g | Protein: 1g | Fat: 4g | Sodium: 1170mg | Potassium: 248mg | Fiber: 3g | Sugar: 10g | Vitamin A: 765IU | Vitamin C: 95.3mg | Calcium: 35mg | Iron: 0.8mg