This post was intended to be part of Spring but somehow got delayed so please allow me to publish it at least before Summer ends.:)). Oh that reminds me I have so many fruit recipes in the queue so please stay tuned.
Pineapple chutney is served here as a topping on appetizer that has so many flavors going on in one bite.If you love sweet,tart and spices with the saltiness of crackers going together then I bet you will love this one.The recipe is adapted from the Bengali style sweet chutney.
The whole spices clinging on to the pineapple pieces provides the surprise element for me so have gone for adding them whole but you may powder it and add it.
Pineapple - 1/2 of one whole (diced )
Sugar- 1/3 cup
Ginger- 1 inch piece julianned
Red chili flakes- 1/4 to 1/2 tsp
Lemon juice- 1/2 of one whole
Fennel seeds- 1/4 to 1/2 tsp
Cumin seeds - 1/4 to 1/2tsp
Coriander seeds -1/4 tsp
Cinnamon - A small stick
Whole red chili- 1 to 2
Shallots- 2 sliced
Salt to taste
1.On low heat cook pineapple in 1/2 cup water until soft adding sugar and lemon juice. Pineapple should hold its shape and not become mushy.The sugar should be syrupy and coat the pieces well.
2.Heat oil- 1 tsp, add ingredients in the same order -ginger, shallots, cumin, fennel, peppercorn, coriander,whole red chili ,cinnamon stick,cloves and chili flakes towards the end.Once the spices are fragrant switch off flame and season over cooked pineapple.
When it cools down store it in an bottle .Stays good for up to two weeks.
Serving suggestion :
Run your imagination wild and serve with biriyanis ,pilafs or other flavored rice varieties.
Use as a topping on appetizers.
Ideal to go with sandwich and cold cut meat.
Appetizer suggestion :
Cheese- I have used Laughing cow wedges
Pepperoni - ready to eat
Other posts with pineapple:
Pineapple pickle - Kerala style
Pineapple sweet curry- Traditional Kerala dish
Hope to hear from you lovely people out there.