Pineapple chutney is easy and flavor packed! The notes of spice complement the juicy, sweet pineapples and the mint ties it all together to add punches of freshness. Using canned or fresh pineapple makes it easily accessible and simple to make. It tastes great with Indian dishes and global cuisines.
Time to make: 10 minutes
Vegetarian, Vegan and Gluten-free
If you are looking for a tangy accompaniment to your dishes that balances sweet and spicy, look no further. This is a great way to change up your chutney game and add a new spin to many dishes.
This chutney is:
- Versatile – served chunky or blended (more saucy)
- Zesty – hits the right blend of sweet and spicy
- Ready in a pinch – minimal prep and cooking needed, especially if you use canned pineapples!
Pineapple – Use either canned or fresh. If using canned, ensure no sugar is added to the syrup. If using fresh, ensure they have some sweetness and it is ripe.
There are a few benefits to using canned pineapple (unsweetened) 1. Already cut 2. Sweet pineapple 3. Saves time
- Mint – this is optional if you do no have mint on hand, but I think it is key to getting delicious notes of freshness into the chutney!
Making Pineapple Chutney
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Pineapple Chutney (Canned or Fresh Pineapple)
- 20 oz pineapple no sugar added if can
- 3-4 sprigs mint leaves chopped, optional
- ½ tsp cumin seeds jeera
- ½ tsp coriander seeds dhana
- ½ tsp kalonji seeds
- ½ tsp fennel seeds
- ½ tsp salt
- ½ tsp red chilli powder lal mirch
- 1 tbsp sugar
- Dry roast the cumin, coriander, fennel and kalonji in a pan on medium heat. Will become flagrant. About 3 minutes, keep an eye to prevent burning. Let cool and grind or crush. Set aside.
- Put pot on stove, add pineapple and mint on medium high.Bring to simmer.
- Add crushed spices from step 1 plus, red chilli powder, salt and sugar. Bring to boil and let simmer to cook and soak in spices. About 4 minutes.
- Serve chunky or blend for saucier version.