26 August, 2017
PINEAPPLE(GRATED)+BENGAL GRAM CHUTNEY/ANANAS+KADLEBELE CHUTNEY
Wow!!!! it’s Pineapple again and one more type of chutney using the same. Actually the basic chutney recipe is the regular kadalebele chutney. As soon as I started making kadalebele chutney, I realised that imli/tamarind is out of stock ! but something did strike my mind and immediately my eyes were on the pineapple cubes lying on the table. So what next… took the pineapple grated (somehow I didn’t like to grind the pineapple) it and added it in the chutney in place of tamarind. Just made one or two modification to the regular kadalebele chutney, by adding more nos., of whole red chillies (so as to match the sweetness of the pineapple) and the ghee is used in the tempering instead of oil. Today I made this chutney to go with southekayi akki rotti/cucumber rice thalipeeth, as today it’s rushi panchami and we don’t eat cooked white rice directly, but we can eat rice in other forms ie… in the form of flour, murmura etc.
Sometime ago I have posted one more type of, self innovated Pineapple chutney recipe in my blog. So now I have two varieties of pineapple chutney to go with all kinds of rotis, chapati and rice as well.
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
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 :
- Bengal gram – 4 tbsp
- Red chilli – 8 nos., for color & 4 to 6 nos., for hotness
- Grated fresh coconut – 1 cup
- Curry leaves – 2 strings
- Hing – one fat pinch
- Salt to taste
For Tempering :
- Ghee – 2 tsp
- Mustard seeds – 1/4 tsp
- Pineapple grated – 3/4 to 1 cup
- Salt – as required for pineapple
PROCEDURE :
- Heat a pan and dry roast Bengal gram till light brown
- Roast together all the other ingredients except salt
- Allow it to cool and come to room temperature
- Then grind coarsely adding salt and little water
- Heat ghee in a pan, add in mustard seeds, when it splutter add in grated pineapple along with its juice, saute for one or two minutes
- Remove from the fire and add it to the ground chutney
- Combine everything well and serve
