pineapple and raisin chutney recipe | pineapple chutney with raisins | sweet and sour pineapple chutney | Indian pineapple chutney
by Tarla Dalal
Added to 14 cookbooks
This recipe has been viewed 32415 times
pineapple and raisin chutney recipe | pineapple chutney with raisins | sweet and sour pineapple chutney | Indian pineapple chutney | with 15 amazing images.
pineapple and raisin chutney recipe | pineapple chutney with raisins | sweet and sour pineapple chutney | Indian pineapple chutney is a khatta-meetha accompaniment, especially loved by kids. Learn how to make pineapple chutney with raisins.
To make pineapple and raisin chutney, combine the sugar and 1 cup of water in a broad non-stick pan, mix well and cook on a medium flame for 5 minutes or till the sugar dissolves completely, while stirring occasionally. Add the pineapple, cinnamon and cloves, mix well and cook on a medium flame for 8 to 10 minutes, while stirring occasionally. Add the raisins, chilli powder, fennel seeds and salt, mix well and cook on a medium flame for 4 minutes, while stirring occasionally. Cool completely and serve or store refrigerated in an air-tight container.
If your taste buds love adventure, then this Indian pineapple chutney will be a perfect treat for them! With the crispy, tangy taste of pineapples and the aesthetic sweetness of raisins.
What’s more enticing about this sweet and sour pineapple chutney is that it is perked up by the exhilarating aroma of both the whole spices and spices powders. Fennel powder is very unique to this recipe. It is a highly aromatic herb and adds slightly sweet and refreshing flavour to this dish. The use of chilli powder balances the taste well and makes it a delight to devour.
This sweet and sour pineapple chutney serves as a vibrant accompaniments for chapatis. Spread it on some leftover chapati and serve it as a yummy snack. Have some bread slices at home? Toast them in a pop-up toaster and spread this chutney over it to make a quick fix tasty snack.
Tips for pineapple and raisin chutney. 1. Choose the perfect pineapple, which is not very sour. 2. Remember to keep stirring the sugar mixture so it does not stick to the pan. 3. Ensure that we have cleaned and raisins and removed and discarded their stems if any before using them. 4. You can discard the clove and cinnamon before serving, if you do not enjoy eating the whole spice. 5. You can store this chutney in an airtight container in the fridge, for up to four days.
Enjoy pineapple and raisin chutney recipe | pineapple chutney with raisins | sweet and sour pineapple chutney | Indian pineapple chutney | with step by step photos.
Method- Combine the sugar and 1 cup of water in a broad non-stick pan, mix well and cook on a medium flame for 5 minutes or till the sugar dissolves completely, while stirring occasionally.
- Add the pineapple, cinnamon and cloves, mix well and cook on a medium flame for 8 to 10 minutes, while stirring occasionally.
- Add the raisins, chilli powder, fennel seeds and salt, mix well and cook on a medium flame for 4 minutes, while stirring occasionally.
- Cool completely and serve immediately or store refrigerated in an air-tight container.
Pineapple and Raisin Chutney recipe with step by step photos
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If you like pineapple and raisin chutney, then also try other chutney recipes like
- chutney podi recipe | Thengai powder | Chutney podi with coconut |
- meetha chutney | khatta meetha chutney | sweet chutney | dates and tamarind chutney | with 8 amazing images
- mint chutney recipe | pudina chutney | restaurant style spicy mint chutney | mint chutney for sandwich | with 18 amazing images.
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Pineapple and raisin chutney is made of 2 cups chopped pineapple, 2 tbsp raisins (kismis), 1 cup sugar, 2 cinnamon (dalchini) stick, 2 cloves (laung / lavang), 1/2 tsp chilli powder, 1/2 tsp fennel seeds (saunf) and salt to taste.
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Choose the perfect pineapple, which are not very sour.
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Remember to keep stirring the sugar mixture so it does not stick to the pan.
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Ensure that we have cleaned and raisins and removed and discarded their stems if any before using them.
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You can discard the clove and cinnamon before serving, if you do not enjoy eating the whole spice.
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You can store this chutney in an airtight container in the fridge, for up to four days.
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Although the season for pineapple runs from March through June, they are available year-round in local markets.
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Fresh ripe pineapples should have green, fresh-looking leaves in a small, compact crown, and a leaf should be easy to remove if fully ripe.
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Once again, the nose proves to be a powerful tool in determining ripeness. The fruit should be plump, feel heavy and have a strong sweet, but not fermented, pineapple aroma.
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Colour of the fruit may be green or yellow-gold, depending on the variety. Feel the bottom. It should yield to medium pressure, have no indication of mold, and the eyes should be bright, shiny and flat.
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Avoid any that are dry or look old and wrinkly.
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Dark eyes, soft spots and yellowed leaves are all indicators of a pineapple way past its prime.
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Like other dried fruits, raisins are available throughout the year. Most raisins are sold in boxes or packages you cannot see through so it is difficult to judge freshness by the eye.
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However, most boxes can be squeezed so you can get some idea of how fresh the product is. Choose the product that submits to pressure.
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Shake the box or container and avoid any that rattle loudly, an indication the raisins have dried out too much.
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When buying raisins in a sealed, opaque container, make sure that the container is tightly sealed and that they are produced or packaged by a reputable company.
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For the pineapple mixture of pineapple and raisin chutney recipe | pineapple chutney with raisins | sweet and sour pineapple chutney | Indian pineapple chutney, add 1 cup sugar in a broad non-stick pan.
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Add 1 cup of water.
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Mix well and cook on a medium flame for 5 minutes or till the sugar dissolves completely, while stirring occasionally.
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Add 2 cups chopped pineapple. You can chop into small or big pieces as per your liking.
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Add 2 cinnamon (dalchini) stick.
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Add 2 cloves (laung / lavang).
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Mix well and cook on a medium flame for 8 to 10 minutes, while stirring occasionally. At this stage the mixture will thicken as the sugar will cook further and the pineapple will also turn soft. The pineapple mixture is ready.
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For the pineapple and raisin chutney recipe | pineapple chutney with raisins | sweet and sour pineapple chutney | Indian pineapple chutney, now add 2 tbsp raisins (kismis) to the pineapple mixture. Ensure that we have cleaned and raisins and removed and discarded their stems if any.
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Now add the spice powders. Add 1/2 tsp chilli powder.
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Add 1/2 tsp fennel seeds (saunf).
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Add salt to taste.
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Mix well and cook on a medium flame for 4 minutes, while stirring occasionally. You will get a good aroma of the pineapple and spices being cooked together.
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Cool completely and serve pineapple and raisin chutney recipe | pineapple chutney with raisins | sweet and sour pineapple chutney | Indian pineapple chutney. Or store refrigerated in an air-tight container. It stays fresh for 4 days.
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Nutrient values (Abbrv) per tbsp
| Energy | 53 cal |
| Protein | 0.1 g |
| Carbohydrates | 12.9 g |
| Fiber | 0.5 g |
| Fat | 0 g |
| Cholesterol | 0 mg |
| Sodium | 6.6 mg |
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