Pineapple Chutney My Style


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Pineapple Chutney, unusual accompaniment for the rotis or for parathas.

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Preparation Time: 
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Makes 2 to 3 servings
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Ingredients

1 1/2 cups chopped pineapple
2 tbsp jaggery (gur)
1 tbsp sugar
1 tsp raisins (kismis)
1/2 tsp chilli powder
1/2 tsp ginger (adrak) paste

Other Ingredients
1 tsp oil
1/2 tsp panch phoron seeds

Method
  1. Heat a sauce pan, add the pineapple pieces, jaggery, sugar, raisins, chilli powder, ginger and salt, mix well and stir continuously.
  2. Once the jaggery and sugar melts and start to caramelize, add a cup of water.
  3. Cook on slow flame until the pineapple pieces become soft and mushy.
  4. Add more water if necessary and mash the pineapple pieces with spatula to break them down.
  5. Remove from the flame and keep aside.
  6. Heat the oil in a small pan, add the panch phoron and let it crackle.
  7. Pour this tempering over the chutney and mix well.
  8. Serve or store the pineapple chutney in a refrigerator for 2 weeks.

Notes

  1. If using fresh pineapple pieces, add more water and eventually takes more time for the pineapple pieces to become soft.
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This recipe was contributed by Palak Rajput on 09 Feb 2011


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