07 January 2013


Pineapple Chutney, I try few fruit(pear,apricot,mango) chutneys at home and they are wonderful with grilled food and make a great sandwich spread....Sure kids will love as sandwich spread...
And i'm sure that their lunch box will come home clean...And i have used this chutney as a dip for Vermicelli prawn.


Vegetable oil - 2 tbs
Fennel seeds - 1 tsp(coarsely ground)
Garlic - 1 tsp(coarsely chopped) 
Ginger - 1 tsp(coarsely chopped)
Pineapple - 1/2(peeled,cored and coarsely ground)
Water - little less than 1/4 cup
Lemon juice - 1/2 tbs
Peppercorns - 1 tsp(coarsely ground)
Sugar - 3 tbs
Green cardamon powder - 1/4 tsp


Heat oil in a deep pan, add fennel seeds and as they begin to color, add the crushed garlic and ginger, Saute for 2 min.

Then add pineapple saute them for 5 min, add water bring it to boil, reduce the heat and simmer until the pineapple has softened and turned mushy and water has almost evaporated.

Add lemon juice,pepper and sugar and cook for 5 more min.Stir in the ground green cardamon and bring back to oil.

Remove from the heat and leave it to cool.


You can grind the pineapple fine if you want your chutney to  be smooth and runny so you can use as a dip.I have ground coarsely so that i can fit my prawn in it.

You can also substitute sugar with honey or brown sugar.

And you can substitute lemon juice with white wine vinegar. 

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