Pineapple Chilli Chutney
Author: Shelley Bennetts Date Posted:23 October 2018
This recipe for a spicy pineapple side-dish is an old favorite from my Krishna cookbook. The page is well-worn with turmeric stains, my scribbles and sticky bits. Intended as a sweet accompaniment to an Indian feast, I love it by itself or with any dish that you want to perk up.
It’s always important to use good quality ingredients, and for this recipe I used a beautifully sweet Queensland Bethonga pineapple. Every batch I’ve ever made is a little different and depends on the chillies used balanced with the sugar. If you grow your own chillies and know their heat, it’s easier to judge the number of chillies to use, and whether to remove, or leave the potent seeds in.
1 ripe pineapple cut into small chunks
1 tbsp ghee
1 tsp cumin seeds
2 chillies, chopped (seeds in or out depending on how hot you want it)
1 heaped tsp turmeric paste, or ½ tsp ground turmeric powder
½ tsp ground cinnamon
150g brown sugar, or 175g rapadura sugar
Prepare the pineapple, removing the skin, all the eyes and the hard core. Set aside.