RCI-ND.005.0119.001
Pineapple Chutney
Pineapple Chutney from the Recidemia collection
Prep15 min
Cook10 min
Total25 min
Servings4
Difficultyintermediate
Ingredients
- 2 medium
- Kashmiri chiles2 unit
- lime1 unitjuiced
- ginger piece 2" chopped1 unit
- 1 cup
- 1 tbsp
- gms dates or dried apricot finely chopped100 unit
- pinch of panch phoron (aniseed1 Largecumin seed, mustard seed, onion seed and fenugreek seeds)
Method
1
Peel, core, and cut the pineapples into small cubes, collecting any juice that accumulates.
2
Deseed the Kashmiri chiles and chop them finely to release their color and heat.
3
Combine the pineapple cubes with their juice, chopped Kashmiri chiles, chopped ginger, sugar, and salt in a heavy-bottomed pot or large cooking vessel.
4
Heat the mixture over medium heat, stirring frequently to dissolve the sugar evenly.
5 minutes
5
Once the mixture comes to a simmer, reduce the heat to medium-low and cook, stirring occasionally, until the pineapple softens and the mixture thickens.
30 minutes
6
Add the finely chopped dates or dried apricots, stirring to distribute them throughout the chutney.
7
Continue to simmer, stirring occasionally, until the chutney reaches a thick, jam-like consistency and the fruit has broken down further.
10 minutes
8
Stir in the fresh lime juice and taste, adjusting salt as needed.
9
Temper the panch phoron seeds by heating them briefly in a small dry pan over medium heat until fragrant, then add to the chutney, stirring well to incorporate.
10
Remove from heat and allow the chutney to cool slightly before serving, as it will continue to thicken as it cools.