Pineapple Chutney



500 gms tinned pineapple pieces
1 1/2 to 3/4 cup white vinegar
Salt to taste
4 cloves
1/4 tsp. cinnamon powder
1 tsp. chili powder
1 tsp. ginger paste
2 tsp. sugar
2 tbsp. raisins


1. Try to use tinned pineapple without sugar. But it should be little soft otherwise cook to soften it.
2. Add all ingredients in pan. Do not use liquid from tin. Cook stirring on low heat for 15-20 minutes till it becomes syrupy and thick.
3. More chili powder can be added to suit taste. Cool. Put in jar. This can stay for 1 week in refridgerator. If water is not added, it can stay longer.
4. This fragrant and unusual chutney looks very appealing too. If using fresh pineapple, cook it little first.

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