Pineapple Chutney My Style
by Palak Rajput
Added to 4 cookbooks
This recipe has been viewed 11639 times
Pineapple Chutney, unusual accompaniment for the rotis or for parathas.
- Heat a sauce pan, add the pineapple pieces, jaggery, sugar, raisins, chilli powder, ginger and salt, mix well and stir continuously.
- Once the jaggery and sugar melts and start to caramelize, add a cup of water.
- Cook on slow flame until the pineapple pieces become soft and mushy.
- Add more water if necessary and mash the pineapple pieces with spatula to break them down.
- Remove from the flame and keep aside.
- Heat the oil in a small pan, add the panch phoron and let it crackle.
- Pour this tempering over the chutney and mix well.
- Serve or store the pineapple chutney in a refrigerator for 2 weeks.
- If using fresh pineapple pieces, add more water and eventually takes more time for the pineapple pieces to become soft.
This recipe was contributed by Palak Rajput on 09 Feb 2011
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