Pineapple & Green Chilli Chutney
Prep time:15 mins | Cook time: 20-25 mins | Yield: a small jam jar (capacity of approx 250gms)
- 250 grams (1-1/2 cups finely chopped) fresh pineapple rings (about 5 medium sized rings) * see notes
- approx 3/4th cup white granulated sugar (adjust according to the sweetness of the pineapple)
- 1/2 medium sized onion finely chopped
- 1-2 green chillies, minced (deseed to reduce spice)
- 1 level teaspoon of finely minced or grated ginger
- 3-4 cloves
- 1/2 inch stick of cinnamon or cassia bark
- a few strands of saffron (add more if you want some colour)
- approx 1/2 cup water * see notes
- 2-3 drops of lime juice and a pinch or two of the lime zest (grated outer skin only, not the pith)
- 1 teaspoon olive (or vegetable) oil
- a tiny pinch of salt
1. Finely chop the pineapple rings (as chunky as you want your chutney to be) and keep aside.
2. Heat oil in non stick pan/kadhai and lightly saute the chopped onions until the raw smell vanishes – about 2-3 minutes. Take care to see that they don’t turn brown.
3. Add the rest of the ingredients except the sugar – pineapple chunks, chillies, ginger, cloves, cinnamon, saffron, salt and the water and bring the mixture to a boil. Reduce heat and simmer for 5-7 minutes stirring every now and then.
4. When the pineapple pieces appear to have softened a bit, add the sugar and the salt and mix well. Cook on a medium low heat for approx 8-10 minutes until the mixture begins to leave the sides of the pan but is still has some liquid (not watery but more like thin sugar syrup with some stickiness). Do a quick taste check and adjust the sugar and pinch of salt to balance the flavours. Add the drops of lime juice and zest, mix well. By now the mixture would be frothing (tiny bubbles begin to appear) – Do not cover cook after this point
5. Remove the pan from the heat and let it cool for a minute. Then spoon the mixture into clean, dry glass jars and leave the lids unfastened. Let the chutney cool down completely before fastening the lids. Refrigerate for a longer shelf life.
6. Serve as a dip to grilled chicken or as a spread on chapathis or bread.
I prepared this with fresh pineapple that was not too sweet. If you are using canned pineapple then use the one stored in unsweetened juice. Reserve the juice and use instead of the water. Adjust sugar accordingly.