Pineapple Chutney
Mixed vegetable pickles are a tangy and spicy condiment made by preserving a variety of fresh vegetables in a flavorful blend of spices, oil, and sometimes vinegar or lemon juice. Common vegetables include carrots, cauliflower, green beans, and radishes. These pickles add a crunchy texture and zesty kick to meals and are especially popular in South Asian cuisines, including Nepal, where they’re called “achar.
30min
Easy
Not spicy
Ingredients
For how many people?
Ingredient 1
Ingredient 2
Ingredient 3
Ingredient 4
Ingredient 5
Ingredient 6
Ingredient 7
Ingredient 8
Ingredient 9
Ingredient 10
Ingredient 11
Preparation
Peel the pineapples and cut them into small pieces.
Finely chop the ginger.
Heat the mustard oil over low heat and add the ginger. Cook for 1 minute.
Add the coriander seeds. Mix well. Cook for 30 seconds.
Next, add the pineapples, the red chili powder, the cinnamon powder, the cardamom powder, the sugar (or jaggery powder), and the white vinegar. Mix everything together.
Cover and simmer for 15 minutes until the pineapples are tender and soft.
Remove from heat and add the salt and the pepper. Mix well.
Let everything cool down.
If you wish, you can put the mixture in a blender and blend everything until you get a smooth chutney.
Transfer the chutney to a bowl.
Ready! Enjoy! You can enjoy your chutney with roti, pakora or wraps.
Other similar meals