Pineapple is a popular fruit that’s consumed in many ways. Eaten as a fruit, its juice is also delicious to drink on its own or added with other juices for enhancement of taste and flavor. It is also used in making many desserts and even chutneys. This is the recipe to make a delicious sweet and sour pineapple chutney at home. Try this recipe and serve awesome and unique pineapple chutney with your choice of dish.
- 1 cup peeled and grated or mashed pineapple
- 1 tsp grated ginger
- ½ tsp mustard seeds
- ½ tsp kashmiri red chili powder or flakes
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 1 tsp fenugreek seeds (methi dana)
- 1 tsp fennel seeds (saunf)
- 2 cloves
- 1 bay leaf
- 1 inch piece cinnamon
- Salt to taste
- 1 tbsp refined flour (maida) dissolved in ½ cup of water
- 1 tbsp brown vinegar
- 1 tbsp brown or ordinary sugar
- 1 tbsp oil
- Put a pan on medium-low heat and dry roast cumin seeds, coriander seeds, fenugreek seeds, fennel seeds, cloves, cinnamon stick and bay leaf until they all are nicely roasted and nice aroma starts arising.
- Turn off heat and let the whole spices cool down a little, then grind them to fine powder. Keep aside.
- Put the pan again on medium-low heat with oil, add mustard seeds and when they crackle add grated ginger and sauté for a minute.
- Add mashed or grated pineapple, kashmiri red chili flakes or powder, sugar and salt. Mix well and cook for 3 to 4 minutes.
- Sprinkle spices powder prepared in step 2 and cook for a minute.
- Pour in brown vinegar and all purpose flour solution into the pan cook further for 3 to 4 minutes or until the chutney turns glossy and thick.
- Turn off the heat and pour the chutney into a bowl or store in an air tight jar and refrigerate. This chutney may be stored for 2 weeks.
Preparation Time: 30 minutes
Serves: 2 – 3
- The amount of sugar may be adjusted according to the sourness of pineapple.
- Some roasted cumin seeds powder (bhuna jeera powder) may be sprinkled after turning off the heat for a nice and soothing aroma.