Pineapple Chutney

Updated: Nov 3

You want to make your meal exotic? This tasty chutney gives a fruity sweet and spicy flavour to your dish. You can choose the level of spicyness.



Chutney has its origin in the Indian cuisine and can be made in a wide variety of forms. The name derives from Hindi and can be translated as 'to eat with appetite'. This pineapple chutney is a perfect condiment for Indian dals, curries, vegetable dishes and even with goat cheese as a starter. In a clean airtight container you can keep it up to one week in the fridge.


The word chutney derives from Hindi and can be translated as 'to eat with appetite'.

When choosing the ingredients, make sure you choose a very ripe and sweet pineapple. The chilies can be used fresh or in flakes. The amount depends on the spiciness you prefer.


Ingredients

  • 1 pineapple

  • 1/2 tsp chili flakes or 1 fresh chili

  • 2 tsp of cumin

  • 1/2 tsp turmeric

  • 1/2 cup cane sugar

Instructions


Peel the pineapple and cut into small pieces. Briefly roast the cumin in a pan, add the chili and mix the pineapple. Pour the cane sugar over it and cook until the pineapple is translucent. Store in very clean and airtight jam glasses. Enjoy this chutney on you next dish!

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