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22 May, 2017

PINEAPPLE/ANANAS CHUTNEY

Posted in : BREAKFAST RECIPES, CHUTNEY on by : Divya Suresh

Yet another Pineapple recipe ! mouth watering pineapple chutney, which is an addition to many other kinds of chutney recipes on my blog. I can say … I created it on my own, using ingredients & spices, which I felt suitable to go with the taste & flavor of Pineapple.   Few more Pineapple recipes in my blog are ⇒ Pineapple saaru Pineapple Halwa , Pineapple raita , Pineapple poha-moong bath , Pineapple poha , Pineapple fried rice , Pineapple soup , Pineapple Kesari , Pineapple holige . 

In this recipe we use grated sweet & sour (more sour and less sweet) pineapple, few spices, healthy herbs like fenugreek seeds & curry leaves powder along with fresh coconut, Overall it is a bitter, tangy, spicy, sweet & sour chutney recipe. It tastes good with all the types of flat bread, dosay, Idly but tastes best when eaten mixed with rice.  If not using the whole quantity immediately, you can refrigerate it up to 1 week (I haven’t kept it more than a week).

You may also like to check   ⇒    authentic kaayi chutney (with rice) , fresh coconut chutney (for Idly,dosa,rotti),  raw mango chutney , nellikayi mosaru chutney , menthya soppu chutney , nellikayi-pudina chutney , nellikayi-kottambari chutney , bettada nellikayi chutney , Guava chutney , hagalakayi chutney , mango-sprouted methi chutney , mint/Pudina chutney , almond/badami chutney , winter carrot chutney , carrot chutney , kadalebele chutney , Anjoora/anjeer chutney , sweet & green chutney

       

    Ingredients :

  • Pineapple (grated) – 1&1/2 cup (it releases juice when you grate, keep the juice along with it)
  • Ghee – 1 tbsp
  • Mustard seeds – 1/4 tsp
  • Curry leaves – 1 tbsp
  • Fenugreek seeds powder – 1 tsp (just powder it in mixie, no need to roast it)
  • Jaggery – 2 tbsp (adjust according the sweetness of pineapple)
  • Salt to taste

   

     To roast & grind :

  • Coriander seeds – 2 tsp
  • Cloves – 2 nos.,
  • Black pepper corns – 1/4 tsp
  • Red chilli – spicy 2 nos., & for color 6 nos.,
  • Turmeric Powder – 1/2 tsp
  • Hing – 1/4 tsp
  • Cumin – 1/2 tsp
  • Grated fresh coconut – 1/2 cup

   

      PROCEDURE :

  • Dry roast all the ingredients under the heading ‘to roast & grind’, and grind it into smooth powder or you can paste it using little water

  • Heat ghee in a pan, add in mustard seeds, fenugreek seeds powder, curry leaves and let it splutter

  • Now add in grated pineapple along with its juice and saute for a while till little soft

  • Then add in the ground powder/paste and combine everything well

  • Add in jaggery powder and salt, stir while mixing it well

  • Remove from the fire, let it cool completely, then you can refrigerate it

  • Or
  • Serve hot with roti, chapati, dosay, Idly, rice etc