Pineapple Chutney

Pineapple Chutney Recipe from Bangladesh | Ingredients and Instructions

Region / culture: Bangladesh | Preparation time: 15 minutes | Cooking time: 30 minutes | Servings: 4

Introduction

Pineapple chutney is a delicious and versatile condiment that can be used in a variety of dishes. This sweet and tangy chutney is perfect for adding a burst of flavor to your favorite meals.

History

Pineapple chutney has its origins in Indian cuisine, where chutneys are commonly used as a side dish or condiment. The combination of sweet pineapple, spicy chiles, and tangy lime juice creates a unique and flavorful chutney that is sure to impress.

Ingredients

2 medium pineapples
2 Kashmiri chiles
1 lime, juiced
1 ginger piece, 2" chopped
1 cup sugar
1 tbsp salt
100 g dates or dried apricot, finely chopped
Large pinch of panch phoron (aniseed, cumin seed, mustard seed, onion seed, and fenugreek seeds)

How to prepare

Heat 1 tbsp of oil and season with panch phoron and Kashmiri chiles.
Add the pineapple and cook on high heat.
Add chopped dates or apricots, chopped ginger, sugar, and salt.
Cook until the pineapple cubes are soft.
Add lime juice when cooked.

Variations

Add a pinch of cinnamon or cloves for a warm and spicy flavor.
Substitute dried cranberries or raisins for the apricots for a different twist.

Cooking Tips & Tricks

Be sure to cook the pineapple on high heat to caramelize the sugars and bring out the natural sweetness of the fruit.

- Adjust the amount of sugar and chiles to suit your taste preferences.

- Store the chutney in an airtight container in the refrigerator for up to a week.

Serving Suggestions

Serve the pineapple chutney as a condiment with grilled meats, curries, or sandwiches. It can also be used as a topping for yogurt or ice cream.

Cooking Techniques

Caramelize the pineapple to bring out its natural sweetness.

- Use panch phoron and Kashmiri chiles for a traditional Indian flavor profile.

Ingredient Substitutions

Use canned pineapple if fresh is not available.

- Substitute lemon juice for lime juice if needed.

Make Ahead Tips

The chutney can be made ahead of time and stored in the refrigerator for up to a week.

Presentation Ideas

Serve the pineapple chutney in a small bowl with a sprinkle of fresh cilantro on top for a pop of color.

Pairing Recommendations

Pair the pineapple chutney with grilled chicken or fish for a delicious and flavorful meal.

Storage and Reheating Instructions

Store the chutney in an airtight container in the refrigerator for up to a week. Reheat gently in the microwave or on the stovetop before serving.

Nutrition Information

Calories per serving

100 per serving

Carbohydrates

25g per serving

Fats

0g per serving

Proteins

1g per serving

Vitamins and minerals

Vitamin C: 50% of daily value per serving

- Vitamin A: 10% of daily value per serving

Alergens

This recipe contains no common allergens.

Summary

This pineapple chutney is low in fat and calories, making it a healthy addition to your meals. It is also a good source of vitamin C and vitamin A.

Summary

Pineapple chutney is a versatile and flavorful condiment that is perfect for adding a burst of flavor to your favorite dishes. With its sweet and tangy flavor profile, this chutney is sure to become a staple in your kitchen.

How did I get this recipe?

The first time I saw this recipe, I was immediately intrigued. It was a warm summer day and I was visiting my friend Margaret, who was known for her fantastic culinary skills. As soon as I walked into her kitchen, I was hit with the delicious aroma of spices and fruit.

Margaret smiled as she stirred a pot on the stove, her hands moving with practiced ease. "I'm making Pineapple Chutney," she said, her eyes sparkling with excitement. "It's a family recipe that has been passed down for generations."

I watched in awe as she added a mixture of pineapple, onions, ginger, garlic, and spices to the pot. The flavors mingled together, creating a tantalizing scent that made my mouth water.

As Margaret continued to cook, she shared with me the story of how she learned to make Pineapple Chutney. It all started with her grandmother, who was a renowned cook in their village. She would spend hours in the kitchen, experimenting with different ingredients and creating mouthwatering dishes that were loved by all.

One day, Margaret's grandmother decided to teach her how to make Pineapple Chutney. She showed her how to cut the pineapple into small cubes, how to finely chop the onions and ginger, and how to crush the garlic cloves. Together, they cooked the mixture with a blend of spices until it turned into a thick and flavorful chutney.

From that day on, Margaret's grandmother passed down the recipe to her, along with the knowledge and skill to make it just as delicious as she did. Margaret continued to make Pineapple Chutney for her family and friends, always receiving rave reviews and requests for more.

As I watched Margaret finish up the chutney and spoon it into jars, I knew that I had to learn how to make it myself. I begged her to teach me the recipe, and she gladly agreed.

Over the next few weeks, Margaret patiently guided me through the process of making Pineapple Chutney. She taught me how to balance the sweetness of the pineapple with the tanginess of the vinegar, how to adjust the spices to suit my own taste, and how to cook it to the perfect consistency.

With each batch I made, I could feel myself growing more confident in my cooking skills. I experimented with different variations, adding a touch of heat with chili peppers or a hint of sweetness with raisins. Each time, the chutney turned out better than the last.

Now, whenever I make Pineapple Chutney, I think of Margaret and her grandmother. Their love and passion for cooking have inspired me to continue learning and experimenting in the kitchen. And with each jar of chutney I share with family and friends, I feel proud to carry on a tradition that has brought so much joy and flavor into my life.