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Today I’m here to post my husband’s experiment in kitchen..That is Pineapple chutney..He always love to taste variety of dishes so sometimes he will do experiments in kitchen whenever he gets time.He is the inspiration for me to start this blog.I am just posting the recipe of the pineapple chutney which my husband prepared with the help of cooking video @ YouTube…
This chutney is sweet,sour and spicy in taste You can keep this chutney in an air-tight container for 2-3 weeks in fridge.Great accompaniment to an Indian meal,this chutney goes well with chips,crackers or on sandwiches too…
Preparation Time:35 minutes
Cooking Time:25 minutes
Ingredients
- Pineapple chopped-1cup
- Fenugreek seeds-1/2 tsp
- Cloves-2
- Coriander seeds-1 tsp
- Cumin seeds-1 tsp
- Fennel seeds-1 tsp
- Black mustard seeds-1 tsp
- Salt-1/2 tsp
- Grated Ginger-1 tbs
- Red Chili flakes-1 tsp
- Brown sugar-2 tbs
- Water-1/2 cup
- All purpose flour-1 tbs
- Vinegar-1/2 tbs
- Oil-1 tbs
Method Of Preparation
- Dry roast the spices (Fenugreek seeds,Cloves,Mustard seeds,Coriander seeds,Cumin seeds,Fennel seeds)in a pan.This will helps to get the flavors of spices.Take them off the pan and let it cool down
- Grind the dry roasted spices in a mixer
- Heat oil in a pan (Mustard oil is good for this recipe,if you don’t have it you can use any other oils)and add grated ginger in it and saute well
- Add chopped pineapple in it and saute it for 2 minutes
- Add salt in it
- Add Red chili flakes in it
- Add brown sugar in it
- Take 1 cup of water and add 1 tbs of all purpose flour in it
- Pour this water in the above mixture we cooked in the pan
- Cover the lid and let it cook for 15-20 minutes
- Once the pineapple become tender add the grounded masala in it
- Add vinegar in it.It will help to preserve this chutney for 2-3 weeks(If you don’t have vinegar you can use lemon juice )
- Stir it for 2-3 minutes so that the masala gets soaked in the chutney
- Let it cool down and you can serve it with chips,crackers and sandwiches.
