Sweet & Tangy Pineapple Chutney: A Bengali-Inspired Recipe
30 minutes
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About Sweet & Tangy Pineapple Chutney: A Bengali-Inspired Recipe
Wake up your taste buds with this vibrant pineapple chutney, a sweet and tangy explosion of flavor with a gentle hint of spice! This easy Bengali-inspired recipe is a delicious way to brighten any meal.Imagine the tropical sweetness of pineapple mingling with warm ginger, earthy jaggery, and a touch of turmeric. A sprinkle of poppy seeds adds a delightful crunch, while a squeeze of lemon balances the flavors perfectly.This healthy, low-calorie condiment is incredibly versatile. Enjoy it with your favorite Indian dishes, spread it on sandwiches and wraps, or add a refreshing twist to your brunch, lunch, or dinner table.
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Recipe Time & More
Prep10 minutes
Cook20 minutes
Total30 minutes
Ingredients
Produce
- 1 medium Pineapple cored and chopped
- 2 Tbsp Lemon Juice freshly squeezed
- 1 Tbsp Ginger freshly grated
Spices and Flavorings
- 1 tsp Turmeric Powder
- 1 tsp Poppy Seeds
- 1 tsp Pepper black, freshly crushed
- 1/2 tsp Salt or to taste
Instructions
- In a medium saucepan, combine the chopped pineapple and water. Bring the mixture to a boil over medium-high heat.
- Once boiling, reduce the heat to low, add the grated jaggery, ginger, turmeric powder, crushed black pepper, and salt. Stir well to combine.
- Cover the saucepan and simmer for about 15-20 minutes, or until the pineapple is tender and the chutney has thickened. Stir occasionally to prevent sticking. Cooking low and slow allows the flavors to meld beautifully.
- Add the poppy seeds and stir. Continue to cook for another minute. The poppy seeds add a pleasant textural element.
- Remove the chutney from the heat and stir in the fresh lemon juice. The lemon juice brightens the flavors and adds a touch of acidity.
- Allow the chutney to cool slightly before serving. Taste and adjust seasonings as needed. The chutney will thicken further as it cools.
Recipe Notes
Good To Know
- For a chunkier texture, reserve a small portion of the pineapple and fold it in at the end of cooking instead of pureeing or mashing all of it; this adds bursts of sweetness and a more interesting mouthfeel.
- Try tempering a few whole mustard seeds or a pinch of nigella seeds in hot oil and drizzling over the finished chutney for a traditional Bengali flavor boost and extra aroma.
- If guava juice is unavailable, blend ripe guava with a little water and strain to make a fresh guava puree, which will lend a more vibrant and natural fruitiness to the chutney.
- This chutney pairs beautifully with sharp cheeses or as a spread in grilled sandwiches, in addition to classic Bengali pairings like luchi or khichuri—experiment with savory-sweet fusion servings.
Expert Tips
- Adjust the sweetness and spice levels to your preference by adding more sugar or chili flakes.
- For a smoother chutney, blend the mixture with an immersion blender after cooking.
- Freshly grated ginger adds a zesty kick to this chutney.
Storage Instructions
- Store leftover chutney in an airtight container in the refrigerator for up to 1 week.
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Recipe Nutrition
Calories: 3kcalCarbohydrates: 1gSodium: 80mg
Geeta Biswas
Articles: 919
5 Comments
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Such a tasty dish! Thanks for the recipe.
This looks so tasty! Thank you.
Thanks for the inspiration! Looks tasty.
Such a perfect dish! Thank you.
What a great recipe! Thanks for sharing.