Pineapple Chutney
This pineapple chutney is 100% my thakurma’s creation that pishi and dad grew up with. Thakurma’s friends used to ask her for the recipe, which is even simpler than the mango chutney we’ve been making all summer (find that recipe here). It’s sweet, sour, and spicy all at once. Sometimes pishi has it in her yogurt, and other times she spreads it like jam on toast for breakfast.
For a quick recipe video, visit our Instagram here.
Ingredients
1 green pineapple, peeled with eyes removed
1-2 inches ginger, peeled
1 tsp salt
Enough hot water to partially submerge the pineapple
3 red chillis, seeded and sliced into rings
1.5 cups sugar
Lemon juice to taste (optional, depending on how sour the pineapple is)
Directions
Lay the pineapple on its side and slice thick rounds. Cut four sides off of the core of each round, discarding the core pieces. Slice the remaining pineapple finely into quarter-inch slices.
Julienne the peeled ginger.
In a wok on medium-high flame, combine the pineapple, ginger, and salt.
Add enough hot water to partially submerge the pineapple mixture and bring to a boil, then reduce to a simmer. Simmer until the pineapple softens (about 20-30 minutes).
Add the red chilli pieces and sugar and again bring to a simmer. Simmer until the mixture has thickened into a syrupy consistency, and the pineapple pieces look glassy (about 10-15 minutes).
Turn off the flame and let cool to room temperature, then store in the fridge.
Optional - If the pineapple is ripe, the chutney won’t be sour enough. Taste the chutney when it cools to room temperature, and add a squeeze of lemon to balance out the sweet if needed.
