Pineapple and Raisins Chutney, Pineapple and Sultana Chutney


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Pineapple and Sultana Chutney


Added to 77 cookbooks   This recipe has been viewed 13726 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.

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Pineapple and Raisins Chutney, Pineapple and Sultana Chutney recipe - How to make Pineapple and Raisins Chutney, Pineapple and Sultana Chutney

Storage :  Upto   Preparation Time:    Cooking Time:    Total Time:     Makes 1.5 servings
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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 raisins (kismis)
1/2 tsp chilli powder (optional)
1/2 tsp fennel seeds (saunf)
1/4 tsp salt
Method
    Main procedure
  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 raisins, 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.
Accompaniments

Green Moong Dal and Spring Onion Paratha 
Onion, Cheese and Pepper Parathas 
Paneer Stuffed Green Pea Parathas 
Spicy Rice Parathas 

Nutrient values (Abbrv) per serving
Energy618 cal
Protein1 g
Carbohydrates152.1 g
Fiber5.5 g
Fat0.2 g
Cholesterol0 mg
Sodium585.6 mg

RECIPE SOURCE : Achaar Aur ParatheBuy this cookbook

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