Sweet & spicy pineapple chutney
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.
Servings 1.5 cups
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.