Chunky Pineapple Chutney Recipe is delicious and absolutely sumptuous with minimal cooking. Pineapple chunks are tossed in a South Indian tadka ( iron wok) with curry leaves along, fragrant local spices Sri Lankan cinnamon, South Indian cardamom, some chili flakes, and paprika powder to slightly increase the “hotness of chutney”. You can serve the pineapple chutney with dosa, idly rice, dal with hot steam rice, and vegetables for an awesome spicy & tangy lunch.
You can store the chutney in a glass jar and will remain for months in the refrigerator for use anytime with your favorite meals. This chutney is soooo good it will hardly last a few days. Enjoy! Check our other pineapple recipes if you like the chutney, Recipes below:
Chunky Pineapple Chutney
- For Pineapple Chutney
- 4 cloves
- 2 star anise
- 1 tbsp raisins
- 1 cinnamon stick
- 1/2 tsp chili powder
- 1/2 tsp ginger paste
- 1/2 tsp turmeric powder
- 1 tsp black mustard seeds
- 1 1/2 tbsp 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
- 1 tbsp of curry leaves (you get this dry at any local asian store) fresh leaves are best.
in a medium sized thick base saucepan sauté all spices in oil for a min or so.
Than add pineapples cubes and allow to simmer for few mins until cubes are soft and tender.
Remove from heat and set to cool. You can us etc chutney with any dish to give a exotic asian touch to your meals.
Store the chutney in an airtight glass jar and refrigerate it.