Pineapple and Raisin Chutney


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This piquant preserve of pineapple and raisin goes wonderfully with chapatis, bread, biscuits, etc….

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Makes 1.5 cups
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1 3/4 cups (200 gms) pineapple , chopped
2 tbsp raisins (kismis)
1 cup sugar
50 mm (2”) cinnamon (dalchini) stick
2 cloves (laung / lavang)
1/2 tsp chilli powder (optional)
1/2 tsp fennel seeds (saunf)
salt to taste

  1. In a deep pan, dissolve the sugar in 1 cup of water, mix well and bring to boil.
  2. 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.
  3. Add the raisins, chilli powder, fennel seeds and salt, mix well and cook for more 1 minute.
  4. Cool completely and serve immediately or store refrigerated in an air-tight container.

Handy tip:

  1. Use slightly under-ripe and firm pineapple pieces for a perfect flavour in this recipe.
RECIPE SOURCE : Cooking & More..

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