Sweet & Spicy Pineapple Launji (Indian Pineapple Chutney)
45 minutes
763 reads
About Sweet & Spicy Pineapple Launji (Indian Pineapple Chutney)
Imagine vibrant, juicy pineapple transformed into a sweet and spicy explosion of flavor. This Sweet and Spicy Pineapple Launji (Indian Pineapple Chutney) is exactly that – a burst of sunshine in every bite!Aromatic spices dance with a touch of sugar and a hint of chili, creating a chutney that's both tantalizingly tangy and deliciously sweet. Incredibly easy to whip up, it's the perfect partner for parathas, rotis, or any meal needing an extra zing.Bring the vibrant flavors of India to your table with this simple chutney. Plus, it keeps beautifully in the fridge for up to four days, so you can enjoy its deliciousness all week long.
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Recipe Time & More
Prep30 minutes
Cook15 minutes
Total45 minutes
Ingredients
For the Launji
- 2 cup Pineapple cut into small pieces
- 1 cup Sugar
- 1 cup Water
- 2 Cinnamon Sticks
- 2 Cloves
- 2 tbsp Raisins
- 1 tsp Chili Powder red
- 1 tsp Fennel Seeds
- 1 1/2 tsp Salt or to taste
For the Tempering
- 1 tsp Mustard Oil
- 1/2 tsp Mustard Seeds
- 2 Chiles dried, red, whole
Instructions
- In a pan, combine the sugar and water. Bring the mixture to a boil, stirring until the sugar dissolves completely.
- Add the pineapple pieces, cinnamon sticks, and cloves to the boiling syrup.
- Reduce the heat to low and simmer for 10 minutes, or until the pineapple is tender and the syrup thickens slightly. This gentle simmering allows the pineapple to absorb the flavors of the spices.
- Stir in the raisins, red chili powder, fennel seeds, and salt. Mix well to combine.
- In a small separate pan or kadai, heat the mustard oil over medium heat. Add the mustard seeds and dried red chiles. Once the mustard seeds begin to pop and the chiles darken slightly, immediately pour the tempering over the pineapple mixture. This tempering adds a wonderful aroma and depth of flavor.
- Allow the launji to cool completely before serving or storing. This allows the flavors to meld together beautifully.
Recipe Notes
Good To Know
- Use slightly under-ripe and firm pineapple pieces.
- For extra depth of flavor, lightly toast the fennel seeds and cloves in the pan before adding the pineapple; this releases their essential oils and intensifies the aroma.
- If you prefer a chunkier texture, reserve some pineapple pieces and stir them in at the end of cooking, allowing them to remain slightly crisp for added crunch.
- For a tangier note, add a splash of tamarind pulp or a squeeze of fresh lime juice just before serving; this balances the sweetness and accentuates the chutney’s complexity.
- Pineapple Launji also works well as a topping for grilled paneer or as a unique condiment for cheese platters; try serving it chilled for a refreshing contrast.
Expert Tips
- Adjust the amount of sugar or sweetener to your preference, depending on the sweetness of the pineapple.
- If you don't have fresh pineapple, you can use canned pineapple chunks, but make sure to drain them well before adding them to the pan.
- Experiment with other spices like cardamom, cinnamon, or ginger to create your own unique flavor profile.
Storage Instructions
- Store leftover Pineapple Launji in an airtight container in the refrigerator for up to 5 days.
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Recipe Nutrition
Calories: 81kcalCarbohydrates: 20gSodium: 342mgSugar: 20g
Suman Prakash
Articles: 49
6 Comments
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Such a scrumptious dish! Thank you.
This is so tempting! Thank you.
Absolutely wonderful! Can’t wait to make it.
i always eat this laungi with mutteri or dal-chawal.
mouthwatering
nice