Join Culinate

With a free Culinate membership, you can:

  • Create your own recipe collections
  • Queue recipes for later use
  • Blog your culinary endeavors
  • Be part of our online community of cooks
  • And much more…
Join Now

Sweet and Fragrant Pineapple Chutney

From the book Classic Indian Vegetarian and Grain Cooking by
Yield 1 pt.

Culinate editor’s note: I adore this sweet, hot chutney. It’s a snap to make and tastes good with Indian food, on sandwiches, with goat cheese, and any number of other ways you’ll discover, I’m sure.

Introduction

What to do with a pineapple that is too tart? Turn it into this absolutely ravishing chutney for a Christmas gift.

Ingredients

1 average-size medium ripe pineapple
tsp. ground cumin
tsp. ground fennel
¼ tsp. ground cinnamon
½ to ¾ tsp. cayenne pepper
½ to ¾ tsp. black pepper
~ Juice of 1 lemon
tsp. coarse salt, or to taste
cups sugar

Steps

  1. Peel and core the pineapple. Put the pineapple into the bowl of a food processor and process until coarsely puréed (or chop the pulp finely, using a sharp knife).
  2. Put the puréed pineapple along with all the other ingredients in a medium-size enamel pan over medium heat. Heat the mixture, stirring often, until the sugar completely dissolves, and bring to a boil. Cook, uncovered, over low heat until the contents of the pan look thick and glazed like jam (about 30 minutes).
  3. Turn off the heat, pour into sterilized jars, and seal. Although it is ready to serve, the flavor improves with two or three days of resting at room temperature. Keeps indefinitely until opened, when it needs to be refrigerated.

This content is from the book Classic Indian Vegetarian and Grain Cooking by Julie Sahni.

Subscribe
Comments
There are no comments on this item
Add a comment
Unrated
Rating

Think before you type

Culinate welcomes comments that are on-topic, clean, and courteous. For the benefit of the community we reserve the right to delete comments that contain advertising, personal attacks, profanity, or which are thinly disguised attempts to promote another website.

Please enter your comment

Format: Bare URLs are automatically linked; use this style: [http://www.example.com "place text to be linked here"] for prettier links. You may specify *bold* or _italic_ text. No HTML please.

Please identify yourself

Not a member? Sign up!

Please prove that you’re not a computer


Advertisement
Dinner Guest

The gamification of cooking

Earning points

Most of the time with cooking and eating, the rules are clear.

Subscribe
Graze: Bites from the Site
First Person

The secret sharer

A father’s legacy

The Culinate Interview

Mollie Katzen

The vegetarian-cooking pioneer

Reviews

Down South

Barbecue, tamales, cocktails, and more

Local Flavors

A winter romesco sauce

Good on everything

Editor’s Choice