Pineapple Chutney

Name: Pineapple Chutney
Total time: 1800 s
Yield: 3 servings
Cuisine: Indian
Ingredients: 1.5 cups pineapple peeled and cubed; 1/2 cup sugar; 1 lemon; 1 tbsp raisins; 1/4 tsp ginger paste; 1/2 tsp black salt; To taste salt; 1/4 tsp mustard seed; 1 dry red chilli; 2 tsp mustard seeds; 1 tsp fennel seeds; 1 tsp cumin seeds; 1/2 tsp fenugreek seeds; 1/2 tsp black seeds or kalonji; 1 dry red chilli

Kumkum Chatterjee @cook_12055532

#COOKEVERYPART
#cookpadindia
This is a traditional pineapple chutney in Bengali cuisine. Chutney is a delicious condiment which takes place almost as a dessert. It is mostly served at the end of a five course meal with papad and then dessert is served. Pineapple is replete with essential nutrients. It can be served in various ways as a fruit, can be served as a chutney or dip,or added in various recipes.This tangy sweet and sour chutney can be bottled and refrigerated and can also be served with parathas,bread or as a sweet dish.

Kumkum Chatterjee @cook_12055532

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Ingredients

30 minutes

3 servings

1.5 cupspineapple peeled and cubed
1/2 cupsugar
1lemon
1 tbspraisins
1/4 tsp ginger paste
1/2 tspblack salt
To taste salt
1/4 tsp mustard seed
1dry red chilli
For chutney masala :
2 tspmustard seeds
1 tspfennel seeds
1 tspcumin seeds
1/2 tspfenugreek seeds
1/2 tspblack seeds or kalonji
1dry red chilli

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Steps

30 minutes

1

Peel and cube pineapple into small pieces. Heat 2 tsp mustard oil in a wok.Sprinkle mustard seeds and 1 broken dry red chilli.When they crackle,add the cubed pineapple,ginger paste and 1/2 tsp salt.Add 1.5 cups water and boil till pineapple is soft.Meanwhile dry roast chutney masala and grind to a fine powder.Store masala in an airtight container for future use.
2

Add sugar,black salt and boil till the chutney is thick.Adjust sugar depending on the sweetness of pineapple. Sprinkle 1 tsp chutney masala and lemon juice.Add raisins and mix well.
3

Cool and refrigerate. Serve chilled delicious pineapple chutney as a condiment after lunch or dinner alongwith papad.