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Pineapple and Sultana Chutney


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Added to 74 cookbooks
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Pineapple is a refreshing fruit and makes an interesting chutney that contrasts well with hot curries and spicy parathas. More syrupy than most chutneys, this sweet and spicy version is none the less thick enough to hold the pineapple chunks and sultanas prettily in suspension. Cinnamon and clove pieces flavour this chutney to perfection. Do not overcook this chutney because chances are that it might crystallize. If it does crystallize, just add 2 tablespoons of water and bring the chutney to a boil. Cool and bottle again in a sterilised glass jar. Store this refrigerated for upto 6 months.

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Storage : Upto: 6 months.
Preparation Time: 
Cooking Time: 
Makes 1 1/2 cups.
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Ingredients


1 3/4 cups (200 grams) chopped pineapple
1 cup (200 grams) sugar
2 sticks cinnamon (dalchini)
2 cloves (laung / lavang)
2 tbsp sultanas
1/2 tsp chilli powder (optional)
1/2 tsp fennel seeds (saunf)
1/4 tsp salt

Method
  1. Dissolve the sugar with 1 cup of water in a pan and bring to a boil.
  2. Add the pineapple pieces, cinnamon and cloves and simmer over a slow flame for 15 to 20 minutes until the pineapple pieces are soft and cooked and the syrup is of one string consistency.
  3. Add the sultanas, chilli powder, fennel seeds and salt and mix well.
  4. Cool completely. Bottle in a sterilised glass jar and store refrigerated for upto 6 months.

Tips
  1. Use slightly underripe and firm pineapple pieces for this recipe.
RECIPE SOURCE : Achaar Aur ParatheBuy this cookbook
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