Anannas ki Chatni or Pineapple chutney
Pineapples are popular in India and in Australia. The natural-ripened ones are best and I prefer the low acid variety. My mother taught me that when a pineapple is ripe some of the inner leaves pull out easily, the eyes protrude, and the fruit has a sweet smell. She was right and I have continued to test this way.
- 1 medium – large pineapple
- 1 tbs ghee
- 1 tsp cumin seeds
- optional 4 star anise
- 2 fresh chillies, seeded and minced
- ½ tsp turmeric
- ½ tsp ground cinnamon or a cinnamon stick
- 4 tbs water
- 1 cup (175g) coconut sugar
Hold the pineapple upright and pare off the skin with a sharp knife, then dig out the eyes. Cut the pineapple lengthwise into quarters, remove the core from each quarter. Then cut each quarter length wise into three strips, and cut each strip into chunks. Set the pineapple aside in a bowl.
Heat the ghee in a saucepan and fry the cumin seeds and chillies until they darken.
Toss in the turmeric and ground cinnamon or stick; then immediately follow with the pineapple chunks. After stir frying for 4-5 minutes, add the water. Cover the pan. Cook over low heat for 15 minutes, stirring every now and then. Remove the cover and continue to cook until most of the liquid is cooked off.
Finally, stir in the sugar and cook over the same low heat until the chutney thickens again
(about 10 minutes).
Pineapple chutney can be served with any curry, rice, dhal or chapatti or puri.
This is the chutney I cook for our retreats and everyone loves it.
Preparation and cooking time: 30 min
Enjoy 🍍
