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.
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- 1 cup Pineapple, peeled and grated / mashed
- 1 teaspoon Ginger, grated
- ½ teaspoon Rai (Mustard Seeds)
- ½ teaspoon Kashmiri Red Chili Powder
- 1 teaspoon Jeera (Cumin Seeds)
- 1 teaspoon Coriander Seeds
- 1 teaspoon Methi dana (Fenugreek Seeds)
- 1 teaspoon Saunf (Fennel Seeds)
- 2 Cloves
- 1 Bay Leaf
- 1 inch piece Cinnamon
- Salt, to taste
- 1 tablespoon All-purpose flour (Maida) dissolved in ½ cup Water
- 1 tablespoon Vinegar
- 1 tablespoon Sugar
- 1 tablespoon Cooking Oil
Procedure for making Pineapple Chutney
- 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.
- 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.
- 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 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 vinegar and maida solution into the pan and 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.
Note: You may use this air tight jar.
Preparation Time: 30 minutes
Serves: 2 – 3
- The amount of sugar may be adjusted according to the sourness of pineapple.
- Some roasted cumin powder (bhuna jeera powder) may be sprinkled after turning off the heat for a nice and soothing aroma.