This delicious sweet and spicy Pineapple Chutney brings any boring plain old meal alive. A true marriage of strong flavours, this Pineapple Relish contains freshly roasted and pounded spices with a tiny hint of sourness that take your taste buds on a ride!
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This mouth-watering Pineapple Chutney (पाइनएप्पल चटनी) can be enjoyed as an accompaniment with any snack or meal to add a bit of oomph. Check out how to make Pineapple Relish in a quick video below.
Quick, easy to follow video with step-by-step instructions of how to make Pineapple Chutney:
This fresh and refreshing Pineapple Chatni is a popular condiment in Indian subcontinent as it has a perfect balance of flavours.
Ingredients that make Pineapple Chutney stand out from rest
Tangy, sweet and slightly spicy, this Pineapple ki Chutney recipe adds a depth of flavour to any meal. Below ingredients make this scrumptious Pineapple Chilli Chutney stand apart from the rest and give it a distinctive taste.
Pineapples: Unlike many other chutneys, as Pineapple (a fruit) is the main ingredient in this chutney, it adds natural sweetness and fresh fruity taste to this condiment.
Fennel Seeds (Saunf): With its earthy and slightly sweet undertones, Fennel seeds add a remarkable taste, smell and texture to this Spicy Pineapple Jam.
Fenugreek Seeds (Methi Dana) and Nigella Seeds (Kalonji): These two ingredients add a bittersweet, nutty and aromatic flavour and crunch.
Ginger: This chutney tastes revitalising when you bite on small pieces of warm fiery ginger.
Raisins / Sultanas: They not just add sweetness but also enhance the flavour and texture.
Black Salt (Kala Namak): With its savoury, sulphurous and pungent aroma and taste, Black Salt transforms this Pineapple Relish recipe into the one with bold flavours.
Intensify Spicy Pineapple Chutney flavours by Roasting & Pounding
It might seem quicker and easier to just grind Cumin Seeds (Jeera), Fenugreek Seeds (Methi Dana) and Fennel Seeds (Saunf) without roasting in a grinding jar, but believe me, the extra effort and additional few minutes you spend on roasting and slightly pounding these spices in mortar and pestle will go a long way in making this Pineapple Chilli Chutney extra special, particularly if you’re serving it to guests.
Roasting will help release the flavours and aromas in these spices and gently pounding will keep them slightly coarse enhancing not just the flavours but also the texture of this Indian Pineapple Chutney.
Last but not the least IMPORTANT point to note when making this Nigella Pineapple Chutney recipe is to add lemon juice ONLY after chutney has COOLED DOWN COMPLETELY. Adding lemon juice when Pineapple Chaatni is hot might make it BITTER and really unpleasant to eat.
This chunky, thick Indian Pineapple Chatni recipe is very easy to make at home and adds extra flavour and tanginess to a plain, bland meal.
This delicious, versatile Pineapple recipe pairs perfectly well with rice, roti, paratha or naan in your meal. Not just with your meals, this sweet and spicy Pineapple Chutney even goes well with snacks like idli, dosa or vada and can also be used as a dip or a spread or used in your wraps and sandwiches to make them even more flavourful. Give it a try today….
Check out the Recipe Card and Step-by-Step Instructions with Photos below.
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Step-by-step instructions with photos for Indian Pineapple Chutney:
• Dry roast cumin seeds, fenugreek seeds, fennel seeds on low heat until golden and aromatic. Take care so that they do not burn.
• Pound them slightly in a mortar and pestle to form a coarse powder.
• Heat a pan on medium setting and add oil and mustard seeds and let them splutter.
• After they splutter add nigella seeds, ginger, red chilli flakes and mix.
• Then add pineapple, raisins/sultanas, turmeric powder, sugar, salt, black salt and mix.
• Now add the pounded spices and mix well.
• Finally add water and stir.
• Cover and cook till pineapples turn soft.
• Then remove the lid and cook whilst stirring till moisture slightly evaporates.
• Switch off the heat and let chutney COOL DOWN.
• After chutney COOLS DOWN add lemon juice and mix well. DO NOT add lemon juice when chutney is hot or it might turn BITTER.
• Delicious, sweet and spicy Pineapple Chutney is ready!
• Serve or store in an air tight container in refrigerator after it has cooled down completely.
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