- In medium saucepan stir together pineapple, raisins, dried cherries, and onion. Add sugar, white wine vinegar, lemon juice, ginger and cinnamon. Cook over medium heat until boiling; reduce heat. Boil gently, uncovered, about 30 minutes or until syrup is slightly thickened. Cool slightly. Store in refrigerator up to 2 days. Makes about 2 cups chutney.