Pineapple and Raisins Chutney, Pineapple and Sultana Chutney
by Tarla Dalal
Added to 77 cookbooks
This recipe has been viewed 13194 times
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.
- Dissolve the sugar with 1 cup of water in a pan and bring to a boil.
- 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.
- Add the raisins, chilli powder, fennel seeds and salt and mix well.
- Cool completely. Bottle in a sterilised glass jar and store refrigerated for upto 6 months.
- Use slightly underripe and firm pineapple pieces for this recipe.
Nutrient values per serving
|Vitamin A||34.8 mcg|
|Vitamin B1||0.4 mg|
|Vitamin B2||0.2 mg|
|Vitamin B3||0.2 mg|
|Vitamin C||75.4 mg|
|Folic Acid||0 mcg|
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