Sweet And Spicy Pineapple Chutney

Chutneys, Pickles, Thokkus and Thuvaiyals are condiments integral to South Indian food. Every kitchen will have at least one or two of these condiments to serve with every meal. Chutneys are served mostly with breakfast items like Idly and Dosa while the rest are usually served with rice.

Chutneys are made with fresh ingredients. We also have a few cooked chutneys. They can be made with lentils, vegetables, fruits and herbs. There are also sweet chutneys as well as tongue numbing spicy ones.

Spicy chutneys are the most popular ones in Southern India. Coconut, Tomato and Ginger chutneys are some of them.

Pineapple chutney is a sweet and spicy chutney that I love to eat by itself but goes great with roti and rice. The measurements in this recipe is only for guidance. You can add more or less of any of the spices to suit your taste. Try to use a ripe pineapple. Do not use canned pineapple. I prefer the natural sweetness of the pineapple to added sugar. We normally use Indian sesame oil in chutneys and pickles but you can use any oil of your choice in this recipe. Give this chutney at least a day for all the flavors to meld before eating it. Pineapple chutney will stay good in the refrigerator for a week.

To make Fenugreek and Mustard powder:

Warm a skillet on medium heat. Add one teaspoon of mustard seeds to the skillet and dry roast them until they change color. Remove them from the pan. Now add 1/8th teaspoon of fenugreek seeds to the skillet and dry roast them until they turn a dark brown color. Remove them from the pan and cool both the spices. Once cooled grind them in a spice grinder or blender into a fine powder.

Ingredients:

Chopped Pineapple 1 cup
Brown sugar 1/2 to 1tsp
Chili Powder 1 tsp or as needed
Turmeric powder, a pinch
White Vinegar 1 tsp
Salt to taste
Mustard & Fenugreek powder 1/8th tsp to 1/4th tsp
For seasoning:
Sesame Oil 1 tbsp
Mustard seeds 1/4 tsp
Urad dal 1/2 tsp

Method:

Heat one tablespoon of the sesame oil in a skillet.
Once the oil is hot add in the mustard seeds and allow them to pop.
Next add in the urad dal and let it brown.
Add in the pineapple pieces and mix well.
Cook the pineapple just until it gets tender. Do not let it turn mushy. This should take about three to five minutes depending on the ripeness of the fruit.
Now add the brown sugar, if using, along with chili powder and salt. Mix well. Cook for thirty seconds.
Add the vinegar.
Finally, add 1/8th teaspoon of the mustard and fenugreek powder. Mix well again and turn off the heat. Taste the chutney. If you feel you need more of the spice powder add another 1/8th teaspoon.
Cool the chutney and refrigerate it.

For a video version of this recipe go to:

https://www.youtube.com/watch?v=RbHAiYj-4fk