Pineapple and Raisin Chutney
by Tarla Dalal
Added to 8 cookbooks
This recipe has been viewed 5838 times
This piquant preserve of pineapple and raisin goes wonderfully with chapatis, bread, biscuits, etc….
- In a deep pan, dissolve the sugar in 1 cup of water, mix well and bring to boil.
- Add the pineapple pieces, cinnamon and cloves, mix well and simmer for 15-20 minutes or till the pineapple pieces turn soft and are cooked and the syrup becomes of 1 thread consistency.
- Add the raisins, chilli powder, fennel seeds and salt, mix well and cook for more 1 minute.
- Cool completely and serve immediately or store refrigerated in an air-tight container.
- Use slightly under-ripe and firm pineapple pieces for a perfect flavour in this recipe.
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