Sweet & spicy pineapple chutney | pineapple chutney recipe | pineapple ki chutney | ananas chutney recipe
You will love this easy and versatile, sweet & spicy pineapple chutney. It’s great on a grazing board, perfect with parathas or even sandwiches. Warning! Highly addictive.
This recipe is adapted from the recipe ‘Hot & sweet pineapple chutney,’ published in ‘The Higher Taste-A Guide to Gourmet Vegetarian Cooking and a Karma-Free Diet.’
How to make pineapple chutney – step by step instructions with pictures and video
Peel, slice, core and cut the pineapple into cubes. I made this chutney with canned pineapple as well to compare and I liked the one with the fresh pineapple as the flavors were more bold.
Next, using a chopper finely chop the pineapple (do not make a puree). When I made this chutney without finely chopping the pineapple, it took more time to cook, the pineapple did not become soft and it was difficult to mash it while cooking. Finely chopping the pineapple also makes it easier for the flavors to blend.
Measure the required quantity of chopped pineapple (do not strain the juice) and keep aside in a bowl.
Next, prepare the other ingredients by finely chopping the fresh red chilli, grating/chopping the ginger and grinding the cloves to a powder using a mortar & pestle.
On a medium burner, heat oil on a medium flame in a big enough non-stick pot.
Add the cumin seeds and sizzle for approx. 5 seconds. Next, add the dried red chillies (broken into big pieces), chopped fresh red chilli and the grated ginger. Sauté for 10-15 seconds, just enough to remove the raw smell of ginger. Take care not to burn the spices, reduce the flame to low if needed.
Next, add the pineapple, cinnamon powder, ground cloves and salt. Mix.
Cover and cook on low-medium flame till most of the pineapple juice is cooked. Keep stirring in between.
In the meantime, wash the raisins.
Once most of the pineapple juice has cooked, add in the sugar, washed raisins, lemon juice and black pepper.
Mix and continue cooking uncovered till the chutney has a jam-like consistency (it will thicken more as it cools down). Taste and adjust the sugar, lemon juice and salt depending on the sweetness of the pineapple.
When done, switch off the gas and let it cool down completely.
Store in an air-tight container in the refrigerator and consume within 3-4 weeks.
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Sweet & spicy pineapple chutney
Equipment
- Non stick Pot
- Chopper
Ingredients
- 3 cups finely chopped pineapple (approx. 1 large pineapple)
- 1 tbsp oil
- 1 tsp cumin seeds
- 3-4 dried red chillies
- 1 large fresh red chilli
- 1 tsp grated ginger
- ¾ tsp cinnamon powder
- 6 cloves ground to powder
- 1 tsp salt or as per taste
- ½ – ⅔ cup brown sugar or as per taste
- ¼ cup raisins rinsed
- 3 tsp lemon/lime juice or as per taste
- pinch of ground black pepper
Instructions
- Peel, slice, core and cut the pineapple into cubes.
- Finely chop the pineapple using a chopper (do not make a puree).
- Measure the required quantity of pineapple (do not strain the juice) and keep aside in a bowl.
- Finely chop the fresh red chilli, grate/chop the ginger and grind the cloves to a powder using a mortar & pestle.
- On a medium burner, heat the oil on medium flame in a big enough non-stick pot.
- Add the cumin seeds and sizzle for approx. 5 seconds. Next, add the dried red chillies (broken into big pieces), chopped fresh red chilli and the grated ginger. Sauté for 10-15 seconds, just enough to remove the raw smell of ginger. Take care not to burn the spices, reduce the flame to low if needed.
- Next, add the pineapple, cinnamon powder, ground cloves and salt. Mix.
- Cover and cook on low-medium flame till most of the pineapple water is cooked. Keep stirring in between.
- In the meantime, wash the raisins and keep them ready.
- Once most of the pineapple juice has cooked, add in the sugar, washed raisins, lemon juice and black pepper.
- Mix and continue cooking till the chutney has a jam-like consistency. It will continue to thicken as it cools down. Taste and add seasoning if required.
- When done, switch off the gas and let it cool down completely.
- Store in an air-tight container in the refrigerator and consume within 3-4 weeks.
Nicely explained.
Nicely explained the recipe
Nice and tangy! Love the flavors…