This recipe is for a traditional Indian style Pineapple Chutney , which I learnt from my Bengali friend’s Mom, who was a great cook herself. This chutney is hot, sweet and tangy combined into one and taste amazing. I usually make lots of it and bottle it and keep it for 2-3 weeks. Enjoy 🙂 Happy Cooking ! ~ Kamakshi
Prep Time : 25 mins Cook Time : 45 mins
Yields : 1 Kg Jar
- 2 Kg Pineapple, peeled, and diced into small bite size pieces
- 1/2 cup Raisins
- 2 tbsp Cooking Oil
- 2 tbsp Panch Phoran ( equal quantities of Cumin, fennel,Mustard, fenugreek, Nigella seeds)
- 5-6 Whole Dry Red Chillies, cut into halves
- 1/2 cup White Sugar /Brown Sugar (adjust to your own taste),
- 3 tbsp Ginger, finely grated
- 1/3 Cup (50 ml) Vinegar
- 1 tbsp Red Chilli Powder
- 1 tsp Turmeric Powder
- Salt as per taste
For the Tempering :
- 1 tsp Fennel (Sauf) seeds
- 1 tsp Cumin (Zeera) seeds
- 1 tsp Coriander ( Dhania) seeds
- 8 Peppercorns (Kalimirch)
- 5 Cloves ( Laung)
- 1″ Cinnamon (Dal chini) stick
- Soak the raisins in warm water and keep it aside.
- Heat oil in a pan on medium heat and add the Panch Phoran and dried Red Chillies and fry for about a min. Add the pineapple pieces and mix well into the spices. Cook for 10 mins.
- Now add the Turmeric, Salt, Sugar, Chilli Powder, ginger, raisins, vinegar and half a cup of water.Cook for about 30 mins till the pineapple pieces become soft.
- While the chutney is cooking, heat a skillet or pan over medium heat and dry roast all the spices for the tempering. Roast for about 2 mins till the spices become fragrant and turn a shade darker. Constantly stir, so that the spices do not get burnt. Grind the spices into a powder.
- Just a big spoon or ladle, mash up some of the pineapple pieces to give the chutney a thicker consistency. Switch of the heat and let it cool for a while. Then add the powdered spices and mix well.
- Store the cooled chutney into air tight jar in the fridge. It can be easily stored for 2-3 weeks.