Traditional Heritage

Pineapple Chutney

Cook Time:

Prep Time:

Servings:

Ingredients

  • 2 cups pureed pineapple (1 can)
  • 1 tbsp oil
  • ½ tsp mustard seeds
  • ¼ tsp asafetida
  • 2 red chillies
  • 4–6 curry leaves
  • 1 tsp urad dal
  • ¼ tsp turmeric powder
  • 1 tbsp sambar powder
  • 1 tbsp brown sugar/jaggery
  • Salt to taste

Directions

  • Heat oil in a pan and add the mustard seeds. Allow them to crackle.
  • Add the urad dal and red chillies and sauté for half a minute.
  • Add the curry leaves and asafetida.
  • Next, add the pineapple puree and sauté.
  • Add the sambar powder, salt, and turmeric powder.
  • Sauté until all the powders are combined well.
  • Cook for a few minutes until the raw smell is gone.
  • Add the jaggery and continue to cook.
  • Cook the pineapple chutney until it thickens and the pulp starts leaving the sides of the pan (about 2–4 minutes).
  • Switch off the flame and transfer to a serving dish.
  • Serve as a side with chapatis or rotis.

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