Pineapple & Green Chilli Chutney

Summer is finally here! It's the best time to make the most of the season's bounty. While I do have a couple of mango recipes to be tried out, I decided to share this lovely chutney recipe with you that I made with pineapples. I actually started out to make pineapple jam but was discouraged by the amount of sugar used and decided to make something savoury. I was inspired by my Mango Chutney recipe that I had made a while ago. It tastes great as a spread on chapathis or bread and if you have grown up enjoying jams and preserves like I have, then you must try this one. 

Mango Chutney - Hot & Sweet (Using Semi-Ripe Mangoes)
Spicy Date Chutney
Plum (Raisin) Chutney

I had made it some time ago though, I just got around to posting the recipe now. So what have you been upto folks? Cooking and enjoying a lot of mangoes I bet! If you have any recipe requests please do send me a mail on and I'll try my best to share the recipe.

We are going to have a really long summer this time and with no plans for a holiday at the moment I see myself trying out many many recipes (so excited!) so if you have something in mind, do let me know. Contrary to what people think we bloggers do run out of ideas sometimes and we do face the writer's block too (something like placing your fingers on the keyboard only to discover that the thoughts don't flow). The heat is getting to me I guess. Time to relax and chill with a glass of lemonade. So while I do that, why don't you check out the recipe and give it a try perhaps? And don't forget to let me know how you liked it!

Pineapple & Green Chilli Chutney
Prep time:15 mins | Cook time: 20-25 mins | Yield: a small jam jar (capacity of approx 250gms)

1. Finely chop the pineapple rings (as chunky as you want your chutney to be) and keep aside.
2. Heat oil in non stick pan/kadhai and lightly saute the chopped onions until the raw smell vanishes - about 2-3 minutes. Take care to see that they don't turn brown.
3. Add the rest of the ingredients except the sugar - pineapple chunks, chillies, ginger, cloves, cinnamon, saffron, salt and the water and bring the mixture to a boil. Reduce heat and simmer for 5-7 minutes stirring every now and then.
4. When the pineapple pieces appear to have softened a bit, add the sugar and the salt and mix well. Cook on a medium low heat for approx 8-10 minutes until the mixture begins to leave the sides of the pan but is still has some liquid (not watery but more like thin sugar syrup with some stickiness). Do a quick taste check and adjust the sugar and pinch of salt to balance the flavours. Add the drops of lime juice and zest, mix well. By now the mixture would be frothing (tiny bubbles begin to appear) - Do not cover cook after this point
5. Remove the pan from the heat and let it cool for a minute. Then spoon the mixture into clean, dry glass jars and leave the lids unfastened. Let the chutney cool down completely before fastening the lids. Refrigerate for a longer shelf life.
6. Serve as a dip to grilled chicken or as a spread on chapathis or bread.

I prepared this with fresh pineapple that was not too sweet. If you are using canned pineapple then use the one stored in unsweetened juice. Reserve the juice and use instead of the water. Adjust sugar accordingly.

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