Pineapple Chutney

Pineapple Chutney

This recipe has been viewed 6270 times

The sweet and sour taste of the Pineapple chutney complement the taste of any meal or snack with which it is served. The chutney is best enjoyed with fried savories and can even be stored in fridge for days.

Pineapple Chutney recipe - How to make Pineapple Chutney

Preparation Time:    Cooking Time:    Total Time:     Makes 2 servings


1 3/4 cups chopped pineapple
1 cup (200 grams) sugar
2 sticks cinnamon (dalchini)
2 cloves (laung / lavang)
2 tbsp raisins (kismis)
1/2 tsp chilli powder (optional)
1/2 tsp fennel seeds (saunf)
1/4 tsp salt

How to proceed

    How to proceed
  1. Dissolve the sugar with 1 cup of water in a pan and bring to a boil.
  2. Add the pineapple pieces, cinnamon and cloves and simmer over a slow flame for 15 to 20 minutes until the pineapple pieces are soft and cooked and the syrup is of one string consistency.
  3. Add the raisins, chilli powder, fennel seeds and salt and mix well.
  4. Cool completely. Bottle in a sterilised glass jar and store refrigerated for upto 6 months.

Handy tip:

    Handy tip:
  1. Use slightly underripe and firm pineapple pieces for this recipe.