Pineapple Chutney

Photo Credits: Biswarup Ganguli via wikis

Pineapple is a popular fruit that’s consumed in many ways. Eaten whole, its juice is also delicious on its own or added with other juices for more 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.

To purchase any highlighted ingredient or equipment used in this recipe, click on it.


Procedure for making Pineapple Chutney

  1. 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 are nicely roasted and nice aroma starts arising.
  2. Turn off heat and let the whole spices cool down a little, then grind them to fine powder. Keep aside.

Note: You may use this food processor for grinding.

  1. 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.
  2. Add mashed or grated pineapple, kashmiri red chili powder, sugar and salt. Mix well and cook for 3 to 4 minutes.
  3. Sprinkle spices powder prepared in step 2 and cook for a minute.
  4. Pour in vinegar and maida solution into the pan and cook further for 3 to 4 minutes or until the chutney turns glossy and thick.
  5. 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.

Note: You may use this air tight jar.

Preparation Time: 30 minutes

Serves: 2 – 3

Cook’s Tips:

  1. The amount of sugar may be adjusted according to the sourness of pineapple.
  2. Some roasted cumin powder (bhuna jeera powder) may be sprinkled after turning off the heat for a nice and soothing aroma.

Leave a Reply