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Categories:Viewed: 91 - Published at: 4 years ago
Ingredients
- 3 cups (750 mL) diced pineapple, preferably sweet variety called Gold (1/2-inch/1 cm dice)
- 2 tsp (10 mL) salt
- 2 1/2 tbsp (32 mL) cayenne pepper
- 1 tsp (5 mL) turmeric
- 1/2 tsp (2 mL) ground fenugreek seeds (methi) or more to taste
- 1/4 tsp asafetida (hing) or more to taste 1 mL
- 1/3 cup (75 mL) vegetable oil
- 1 tsp (5 mL) mustard seeds
Method
- In a bowl, combine pineapple and salt.
- Set aside.
- In another bowl, combine cayenne pepper, turmeric, fenugreek and asafetida.
- In a medium saucepan, heat oil over high heat until a couple of mustard seeds thrown in start to sputter.
- Add remaining mustard seeds and cover immediately.
- Uncover in a few seconds when seeds stop popping.
- Reduce heat to medium.
- Add spice mix.
- Stir-fry for 10 seconds.
- Add pineapple.
- Cook, maintaining a gentle boil the entire time, stirring frequently, until mixture is thick, about 10 minutes.
- Cover and serve at room temperature or chill before serving.
- (Chutney can be stored in an airtight container in the refrigerator for up to 2 weeks.
- Do not freeze.)
