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Bengali Pineapple Chutney

Bengali Pineapple Chutney is a traditional Indian recipe (from the Bengal region) for a classic fresh chutney of pineapples with sugar, dates or apricots, chillies and ginger flavoured with the spice blend, panch phoron. The full recipe is presented here and I hope you enjoy this classic Indian version of: Bengali Pineapple Chutney.

prep time

20 minutes

cook time

20 minutes

Total Time:

40 minutes

Serves:

10+

Rating: 4.5 star rating

Tags : Chilli RecipesSpice RecipesIndian Recipes



Ingredients:

2 medium pineapples (fresh are better, but tinned can be used)
2 Kashmiri chillies
juice of 1 lime
5cm piece of ginger, coarsely grated
200g sugar
1 tbsp salt
100g dates or dried apricots, finely chopped
generous pinch of Panch Phoron
1 tbsp oil

Method:

If using fresh pineapple (this is best) then peel, cut into rings, removed the cores and chop coarsely (reserve any juice). If using tinned simply chop coarsely and reserve a few tbsp of the juice.

Heat the oil in a pan and add the chillies and panch phoron. Stir-fry for about 2 minutes, or until aromatic then add the pineapple and cook over high heat. When hot add the dates or apricots, ginger, reserved pineapple juice, sugar and salt.

Continue cooking for about 10 minutes, or until the pineapple pieces are soft then stir-in the lime juice. Transfer to a serving dish, allow to cool and serve.