Quick and easy Pineapple Chutney recipe, perfect as a condiment with many Indian, Malay and Middle Eastern dishes. I also love using this chutney as a topping for canapés. If you can’t get hold of fresh pineapples, you can always use canned ones, preferably, with no sugar added, just in its own juices.
Estimated reading time: 1 minute
You can make this pineapple chutney as mild or as hot as you like, by using the right chilli.
You might also be interested in Pachri Nenas, a pineapple salsa from Singapore and Malaysia.
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- 1 pineapple
- 2 tsp vegetable oil
- ½ tsp cumin seeds
- ¼ tsp fennel seeds
- ¼ tsp Nigella seeds
- 4 cardamoms crushed
- ½ tsp coarsely ground black pepper
- 2.5 cm fat finger of ginger
- ½ a red chilli heat level and amount, to taste
- 2 Ttbsp white wine vinegar or any clear vinegar
- 1 Tbsp white sugar
- ¼ tsp salt
- Slice the pineapple up into little pieces. Keep its juices.
- Heat the vegetable oil in a small saucepan on medium heat, and add the cumin, fennel, nigella seeds, cardamoms and black pepper. Fry for a minute until you get a lovely fragrant aroma.
- Add the ginger and chilli and fry for 30 seconds.
- Add the pineapple and its juices and stir to coat it with the spices.
- Add enough water to cover the pineapple and bring to a boil. Lower the heat right down and simmer for 15 – 20 minutes until the pineapple is soft and mushy and the water has reduced.
- Add the vinegar, salt and sugar and cook for 2 – 3 until it reaches a consistency that you are happy with, depending on how much liquid you would like.
- Transfer to a jar and keep in the fridge when cool. Will last for a week in the fridge.