Pineapple Chutney

21 Mar

Anasakaya Pachadi


Canned Pineapple Cubes 1 1/2 cups
Jaggery (grated) 2 tbsps
Sugar 1 tbsp
Raisins 1 tsp
Red Chile Powder a pinch
Ginger (grated) a pinch
Oil 1 tsp
Panch Phoran 1/2 tsp
Salt a pinch

Method of preparation:

Heat a sauce pot, add pineapple pieces, jaggery, sugar, raisins, red chile powder, ginger and salt.
Once the jaggery and sugar melt and start to caramalize, add a cup of water.
Cook on low heat until pinapple pieces become soft and mushy.
Add more water if necessary and mash the pinapple pieces with spatula to break them down.

Heat oil in a small pan, add panch phoran and let it crackle.
Pour this tempering over the chutney and mix well.
Pineapple chutney can be stored in refrigerated for couple of weeks.

Notes: If using fresh pineapple pieces, add more water and eventually takes more time for the pineapple pieces to become soft.

7 Responses to “Pineapple Chutney”

  1. Mona March 21, 2009 at 3:23 pm #


  2. karuppaiyan March 22, 2009 at 12:22 pm #

    its food verry lock and nicss

  3. Ganga March 25, 2009 at 5:10 pm #

    Hi Talimpu, I made this with fresh pineapple. It is very delicious, and I will make it again and again.

  4. vanitha March 30, 2009 at 11:07 pm #

    its simply awesome while reading… my mouth started watering… anyway i will try and give my feedback soon… thanx for ur recipe tips…

  5. Dina Bhatt July 27, 2009 at 4:28 am #

    awsome taste and color

    • anusharaji July 28, 2009 at 8:37 am #

      @dina bhatt thx for all the lovely comments. its a beautiful chutney. do try.

  6. katrina August 11, 2009 at 1:57 am #

    veryyyyyyyyyyyyyyyyyyyyyyyyyyyyyy tastyyyyyyyyyyyyyyyyyy

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