Bengali Pineapple Chutney is nothing short of a flavour bomb. Sweet, spicy with undertones of tanginess and infused with eclectic combination of spices makes it unique and intriguing.
Chutneys has acquired an almost dessert status in Bengali cuisine. Hence it’s become a tradition to serve chutneys at the end of luxuriant five course meals but always before mishti / dessert is served. Most common chutney that is served during summer months at the end of Bengali meals is this sweet green mango chutney.
We have chutneys for all occasions, from marriages to anniversaries, birthdays to puja, for all special occasion Bengali meals are always adorned with these delectable chutneys. This ripe mango chutney is another one that has turned out really well and now has become a part of our Summer meals. Chutneys are also great way to preserve and enjoy seasons bounties. Like this Bangalore Blue Grape Chutney.
In our home, this pineapple chutney is made specially during Saraswati Puja or Basanto utsov along with basanti pulao. Spring unleashes fresh life onto Earth, paints mother earth with myriad hues of colors , and this is the time we also celebrate Basant Panchami.The tradition of offering yellow food, yellow flower to Goddess is the continuation and celebration of this festive spirit.
Other than mangoes, pineapple is another one of my favourite summer food and I totally loved the versatility of this fruit. Other than preparing this pineapple chutney we also prepare fish and vegetable curries with pineapple. It adds such a nice and unique flavour and texture to the dish. However, other than the grilled pineapples, this pineapple mango salsa is very close to my heart. If you are looking out for any dessert recipes with pineapple, do check this out – Saffron Pineapple Halwa, very unique and totally delish.
How to make pineapple chutney – You can make this pineapple chutney two ways, by grating it or by cutting into bite size small chunks. I prefer the later one. This is not a raw chutney but a cooked one in oil, preferably mustard oil as it gives a nice smoky flavour to the chutney, spices and sugar. So it can be preserved for long under refrigeration.
This pineapple chutney goes very well with paratha, as a filling for sandwiches or you can also pair it with barbecued / skewered meat dishes too.
Since we usually made this pineapple chutney on special occasions only, so it’s become a tradition to serve it with Bengali Mishti pulao.
Bengali sweet and spicy pineapple chutney that you can pair it with skewered meat dishes, it can totally zest up your mundane meals and a great filling for sandwiches too.
- 1 Pineapple
- 1/2 cup Raisins
- 2 Dry red Chillies
- 2 tsp Bengali five spice mix (panch phoron, see the recipe note)
- 1 tsp Bengali Bhaja /fried masala (see recipe note)
- 1/2 cup Sugar (as per the sweetness of the pineapple) or more
- 1/4 tsp Salt
- 1 tbsp Mustard Oil
- 1/2 tsp Turmeric powder
- 2 tsp Lime Juice
Cut the exterior of the pinepaple. First cut the pineapple into small disc, then cut it into small chunks including the core.
In a pan heat the mustard oil. Temper it with dry red chillies and one teaspoon of panch phoron spice blend.
Add the pineapple pieces, with small pinch of turmeric and fry lightly till it slightly caramelizes.
Add the sugar, salt and on low heat keep stirring till the sugar dissolves. Do it on very low heat, otherwise if sugar caramelizes quickly it will change the color of the chutney to brown.
Stir in the soaked raisins and keep cooking it on low heat till everything comes together.
Stir in the lime juice.
Sprinkle the bhaja / fried masala . Mix it.
Dry roast one teaspoon of panch phoron / bengali five spice mix and crush it coarsely. Sprinkle it on top.
Once the chutney cools down you can bottle it and keep it in the fridge.
Bengali Panch Phoron / five spice blend = equal amount of fennel seed, cumin seed, mustard seed, fenugreek seed / methi dana, nigella seed / kalonji.
Bengali bhaja masala / fried spice blend = 1 teaspoon each of fennel seed and cumin seed, 1 dry red chilli and 2-3 black pepper corn (optional). Roast and crush it into fine spice powder.
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