Top News

Pineapple chutney recipe: Coriander-tomato, mango or mint sauce is made in almost every house, but have you ever Pineapple chutney Is the gap? It is a very unique and delicious chutney, which is sweet, sour and light spicy. Especially this chutney is very popular in Bengali, Assamese and South Indian food.

Today we are going to tell you a famous and easy recipe made from roasted pineapple.

Also Read This: Insects are installed in money plant? The leaves are becoming black? Follow this easy solution, the plant will be green again

Material (Pineapple chutney recipe)

• Pineapple – 1 cup (cooked, chopped into small pieces)
• Jaggery-2-3 tablespoons
• Green Chilli – 1 (Finely chopped)
• Roasted cumin powder – ½ tsp
• Salt – as per taste
• Black Salt – 4 Tsp
• Black Pepper – @ tsp
• Lemon juice – 1 tsp
• Oil – 1 tsp (for tempering)
• Mustard grains – ½ tsp
• Dry red chili – 1

Also read this: Walking Benefits: Only 7 days of walking will make a difference, know the tremendous benefits of walking daily

Method (Pineapple chutney recipe)

1. First of all, heat a griddle or nonstick pan on the gas. Put pineapple pieces in it without oil and roast until it becomes light golden. This increases the taste and sweetness of pineapple.

2. Now put the roasted pineapple in the mixer. Mix jaggery, green chillies, salt, black salt, roasted cumin powder and black pepper and grind it coarsely. If needed, you can also add some water.

3. Heat oil in a pan. Add mustard seeds and dry red chili to it. When mustard starts crackling, then mix this tempering in the prepared chutney.

4. Add lemon juice (if you want) and mix well. This chutney looks very tasty with puri, paratha, lentils, grilled sandwiches or pakoras. Serve it on a cold or room temperature.

5. Brown sugar can also be used instead of jaggery. This sauce can be kept in the fridge for 4-5 days. If you want to taste pungent, you can increase the amount of green chillies.

Also read this: Eat dates during pregnancy, just keep these precautions in mind