Anannaas Chutney ~ Indian Style Pineapple Chutney

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

INGREDIENTS

  • 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

METHOD 

  1. Soak the raisins in warm water and keep it aside.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Store the cooled chutney into air tight jar in the fridge. It can be easily stored for 2-3 weeks.
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3 thoughts on “Anannaas Chutney ~ Indian Style Pineapple Chutney

  1. Made three batches of this recipe with slight modifications. Reduced chilli powder from 1 tablespoon to 1 teaspoon and put the cinnamon stick in at the beginning. Recipe still turned out Very hot. 2 whole chillies in subsequent batches resulted in a medium hot chutney. Delicious, fruity, nicely spiced chutney. Processed jarred chutney 10 minutes in boiling water bath.

  2. Dear Tom,

    I am so glad to know that you tried this recipe and adjusted it to your taste :) … There is no hard and fast rules for cooking, I believe you should try what works out best for you … Happy Cooking :) !

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