Wednesday, January 28, 2009

Pineapple Chutney

I had bought fresh, ripe pineapple for making Navratan Korma. But even after using , there was still a piece remaining. I thought of making this chutney that I had scribbled from Sanjeev Kapoor's show, a while back when I was in India. I have changed the proportions and tweaked the recipe to suit our taste. So I am not claiming about the authenticity of this recipe but we loved the taste.

Pineapple Chutney


1 cup ripe pineapple, diced

salt to taste

1/2 tsp turmeric powder

1/4 tsp chili powder

2 tbsp water

4-5 curry leaves

1 - 2 tbsp jaggery

Grind to a smooth paste

2 tbsp coconut

4 dry red chilies

1/2 tsp mustard seeds

1/4 tsp fenugreek seeds

1/2 tsp cumin seeds


1. Pour pineapple, salt, water, turmeric powder, curry leaves and chili powder in a saucepan. Bring to boil. Let it cook for 15 minutes till pineapple pieces are cooked well.

2. Add jaggery. As jaggery melts, add ground masala.

3. Keep on sauteing till the water is evaporated and thick chutney like consistency is reached.

4. Serve as a side dish.

Note -

1. The amount of jaggery depends on tartness or sweetness of the pineapple.

This fruity chutney goes t o Ramya's Chutney/Dip mania at Mane adige.


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