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. It tastes great with Indian dishes and global cuisines.
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.