Sweet and Sour Pineapple Chutney (Bengali Style)

35 minutes

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Sweet and Sour Pineapple Chutney (Bengali Style) - Plattershare - Recipes, food stories and food lovers

4.25 from 4 votes
AsianBengali

About Sweet and Sour Pineapple Chutney (Bengali Style)

Experience the vibrant flavors of Bengal with this delightful Sweet and Sour Pineapple Chutney! A perfect accompaniment to any meal, this recipe blends juicy pineapple and ripe tomatoes with the warm sweetness of jaggery and a tangy kick of lemon. It's a refreshing twist on a classic Bengali after-meal treat.
The harmonious blend of spices, including pungent mustard seeds and a hint of chili, creates a complex and irresistible flavor profile. This chutney is incredibly easy to make, yet delivers an unforgettable taste that will transport you to the heart of Bengali cuisine.
Serve this chutney alongside your favorite dishes for a truly authentic and memorable culinary experience. It's guaranteed to be a hit with family and friends!
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Recipe Time & More

Prep15 minutes
Cook20 minutes
Total35 minutes
Calories18 kcal
Serves5
Perfect ForDinnerLunch
TasteCrunchySaltySourSpicyTangy

Ingredients
 

Fruits & Vegetables

Sweeteners & Spices

Acids & Seasoning

  • 1 tbsp Lemon Juice
  • 0.5 tsp Salt or to taste
  • 1 tbsp Water for adjusting consistency, optional
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Instructions
 

Preparation

  • Keep the pineapple cubes separate.
  • Roast the tomatoes until the skins blister. Peel and roughly chop the tomatoes.

Making the Chutney

  • Heat a saucepan over medium heat. Add mustard seeds and chili flakes. Let the mustard seeds splutter.
  • Add the chopped tomatoes, jaggery, salt, and desiccated coconut to the pan.
  • Stir constantly until the mixture thickens and the jaggery dissolves. Add a tablespoon of water if needed to prevent sticking.
  • Stir in the lemon juice and diced pineapple. Bring to a gentle simmer for 1-2 minutes.
  • Remove from heat and let cool slightly before serving.

Recipe Notes

Expert Tips

  • For a smoother chutney, you can blend the cooked tomato mixture before adding the pineapple.
  • Adjust the amount of chili flakes according to your spice preference.
  • If you don't have desiccated coconut, you can use fresh coconut, grated.
  • This chutney tastes even better the next day, so feel free to make it ahead of time.

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4.25 from 4 votes

Recipe Nutrition

Calories: 18kcalCarbohydrates: 4gProtein: 1gSodium: 228mgFiber: 1gSugar: 3g

Geeta Biswas
Geeta Biswas

Are you missing old, traditional recipes? I, Geeta Biswas would love to share all those different tasty and traditional recipes. Most of my recipes are simple and very creative as I try to add twist and easy steps to prepare each and every recipe.

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4.25 from 4 votes

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