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–+ servings
Pinapple chutney in a bowl with mint as garnish.
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5 from 3 votes

Pineapple Chutney (Canned or Fresh Pineapple)

Pineapple chutney is easy and flavor packed! Use either canned or fresh pineapple to quickly make this tangy accompaniment to your dishes. The notes of spice complement the juicy, sweet pineapples and the mint ties it all together to add punches of freshness.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Appetizer, Chutney, Side Dish
Cuisine: Indian, indian fusion
Diet: Vegan, Vegetarian
Keyword: chutney, pineapple chutney
Servings: 6 people
Calories: 57kcal
Author: Shilpa Joshi

Equipment

  • pan

Ingredients

  • 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

Instructions

  • 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.
    Spices for pineapple chutney on a gray plate.
  • Put pot on stove, add pineapple and mint on medium high.Bring to simmer.
    Pineapple and mint in a pot cooking.
  • 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.
    Spices added to pineapple chutney mixture.
  • Serve chunky or blend for saucier version.
    Pinapple chutney in a bowl with mint as garnish.

Nutrition

Calories: 57kcal | Carbohydrates: 15g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 195mg | Potassium: 114mg | Fiber: 2g | Sugar: 11g | Vitamin A: 78IU | Vitamin C: 45mg | Calcium: 18mg | Iron: 1mg