Chunky Pineapple Chutney Recipe is a delicious and sumptuous dish with minimal cooking. Pineapple chunks are tossed in a South Indian tadka (using an iron wok) with curry leaves, fragrant Sri Lankan cinnamon, South Indian cardamom, chili flakes, and paprika powder to enhance the chutney’s heat. Serve this tangy pineapple chutney with dosa, idly rice, dal accompanied by steamed rice, or vegetables for an exciting spicy twist.
You can store the chutney in a glass jar, where it will remain fresh for months in the refrigerator, though it’s so good that it might not last more than a few days. Enjoy! Check out our other pineapple recipes in the links below:
Chunky Pineapple Chutney
Ingredients
- For Pineapple Chutney:
- 4 cloves
- 2 star anise
- 1 tablespoon raisins
- 1 cinnamon stick
- 1/2 teaspoon chili powder
- 1/2 teaspoon ginger paste
- 1/2 teaspoon turmeric powder
- 1 teaspoon black mustard seeds
- 1 1/2 tablespoon dark brown sugar
- 3 or 4 pods of cardamom, crushed
- 1/4 cup roasted sesame or coconut oil
- 8.8 oz / 500 grams pineapples, cubed (2 cm / 1 inch pieces)
- 1 tablespoon curry leaves (dry available at any local Asian store; fresh leaves are best)
Instructions
Heat oil in a medium-sized, thick-based saucepan and sauté all the spices for about a minute until fragrant.
Add the pineapple cubes and allow them to simmer for a few minutes until they soften and become tender.
Remove the saucepan from heat and let the chutney cool.
Use this chutney as a flavorful complement to any dish, adding an exotic Asian touch to your meals.
Store the chutney in an airtight glass jar and refrigerate.
Nutrition
-
153.9 Calories
-
16.5g Carbohydrates
-
0.0mg Cholesterol
-
10.0g Fat
-
1.4g Fiber
-
0.7g Protein
-
0.0mg Sodium
-
0.0g Trans fat
1 Comment
Giita
January 10, 2023 at 3:37 amVery easy to make and fantastic flavor. Everyone loves this one!