Pineapple and Raisins Chutney, Pineapple and Sultana Chutney

Pineapple and Raisins Chutney, Pineapple and Sultana Chutney

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Pineapple is a refreshing fruit and makes an interesting chutney that contrasts well with hot curries and spicy parathas .

More syrupy than most chutneys, this sweet and spicy version is none the less thick enough to hold the pineapple chunks and sultanas prettily in suspension.

Cinnamon and clove pieces flavour this chutney to perfection. Do not overcook this chutney because chances are that it might crystallize. If it does crystallize, just add 2 tablespoons of water and bring the chutney to a boil.

Cool and bottle again in a sterilised glass jar. Store this refrigerated for upto 6 months.

Pineapple and Raisins Chutney, Pineapple and Sultana Chutney recipe - How to make Pineapple and Raisins Chutney, Pineapple and Sultana Chutney

Storage :  Upto   Preparation Time:    Cooking Time:    Total Time:     Makes 1.5 servings
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Ingredients


1 3/4 cups (200 grams) 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

Method
    Main procedure
  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.

Tips
  1. Use slightly underripe and firm pineapple pieces for this recipe.
Nutrient values (Abbrv) per serving
Energy618 cal
Protein1 g
Carbohydrates152.1 g
Fiber5.5 g
Fat0.2 g
Cholesterol0 mg
Sodium585.6 mg

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