Pineapple fruit chutney

This pineapple fruit chutney is not just a fruit chutney because it has a story to say. Pineapple fruit is one of most lovable fruit to make Bengali style fruit chutney. Without pineapple fruit chutney, any Bengali party food menu, picnic or family get-together food menu will not be complete during summer.

This is another Bengali style pineapple fruit chutney because I have already shared the most traditional Bengali pineapple chatni. But this time it is absolutely different in taste. Undoubtedly mouthwatering & super delicious pineapple based sweet dish. Nothing can be more delicious than having a full spoon of this awesome pineapple fruit chutney after lunch or dinner. I love this pineapple fruit based chutney with simply fried papad.

Okay, let me tell you the story behind making this awesome pineapple fruit chutney. A few days back I bought a big size perfectly ripe pineapple to make pineapple pancakes and juices (pure pineapple juice & pineapple ginger juice) what played a role consolation because my favorite team Argentina lost a knockout match against France in FIFA World Cup Round of 16, haha. So after that, I was left with pineapple residual after extracting juice from it. So I used this to make such mouthwatering homemade pineapple fruit based chutney. I never thought it would be so delicious. But actually, the aroma of pineapple is so yummy that it always brings water in our mouth. That is why I did not want to waste those residual and utilized those perfectly.

Though here I have added pineapple residual, but for a better result, pineapple puree should be used to make this Bengali style sweet dish, chutney.

Pineapple fruit chutney recipe

Pineapple fruit chutney

 

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Preparation time: 10 minutes Cooking time: 15 minutes Very different Bengali style pineapple fruit chutney

Author: PM (FavCounter)

Recipe type: Dessert

Serves: 1 bowl

Ingredients

• 1 cup pineapple puree
• 2 tsp ginger juice
• 1.5 tsp panch foron (all whole spices - cumin, coriander, fennel, mustard, fenugreek)
• 2 whole cardamom
• 2.5-3 tbsp sugar
• ⅔ cup water
• Salt as needed
• ½ tbsp refined oil

Instructions

1. Heat refined oil in a kadai, add panch foron (whole spices) & cardamom, fry till it starts cracking
2. Now add pineapple puree, ginger juice and salt, then cook till it is almost dried up
3. Then add water and let it start boiling and wait till 3-4 minutes then add sugar slowly and stir
4. Boil under low fire till it becomes sticky (add little more sugar if needed)
5. Serve this dessert warm or cold after having lunch or dinner

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