Hot And Sweet Pineapple Chutney
From heathie_magoo 13 years ago
- 1 hour to make
- Serves 6
This is a chutney I recently discovered when staying with some Hare Krishna devotees in Scotland! It is a sweet, but not vinegary chutney, and tends to have plenty of sauce which is poured over rice dishes, or mopped up with a chapatti, or maybe a poppadom! Read more It's certainly different to the usual jar of mango chutney we have in the fridge, and I think its totally delicious! See less
Ingredients
- 2 teaspoons ghee or oil shopping list
- 2 teaspoons cumin seeds shopping list
- 4 broken dried red chilies (I just used a finely chopped fresh red chili) shopping list
- 1 ripe pineapple, peeled, cored and cubed shopping list
- 1/2 teaspoon ground cinnamon shopping list
- 1/2 teaspoon ground cloves shopping list
- 2/3 cup brown sugar shopping list
- 1/3 cup raisins shopping list
How to make it
- 1. Heat the ghee in a saucepan until hot but not smoking. Fry the cumin seeds until they darken slightly. Add the chilies and cook until golden brown. Add pineapple pieces, ground cinnamon and cloves.
- 2. Gently boil the chutney over a moderate heat for 45 minutes, or until the pineapple becomes soft. Stir as the juice evaporates and the chutney dries.
- 3. Add the sugar and raisins and cook for another 10-15 minutes until the chutney thickens to a jam consistency.
- The recipe says to serve it at room temperature, but I loved it boiling hot, straight from the pan!
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