In this recipe, I will share how to prepare Pineapple Chutney made in Bengali style @ GreatFoodIdeas. Fresh pineapples are cut and chopped, boiled, and cooked in some water and sugar until soft, crushed through a slow simmering cooking process, and then mixed with special tadka. Make sure to check out more chutney recipes on this blog and don’t forget to follow to get the latest recipe updates every week.

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Ingredients required to prepare Pineapple chutney

A fresh pineapple medium-sized used. From which I have chopped 1/2 of it. It’s around 3 to 4 cups of chopped pineapples approx.
Water 5 to 6 cups or as required to boil until soft
Sugar 3/4 cup

For tadka –

Oil 1 tablespoon
Cumin seeds (Shahi Jeera 1 tsp)
Black cumin seeds 1/2 teaspoon
Green cardamoms 5 to 6 (whole)
Dry red chilis 🌶 2
Raisins 2 tablespoons
Cashews 2 tablespoons
Dates chopped and seedless 2 tablespoons
Pinch of Salt 🧂

Short summary of the recipe Pineapple chutney

Wash, peel and slice a medium-sized fresh pineapple into two haves, and remove the center hard part of it. Next, chop off the pineapple as required. I have used half of the pineapple to prepare the chutney. Now boil these pineapple pieces into a sufficient water and sugar mixture until they turn soft and tender. Using a potato smasher crush these cooked pineapple pieces. Continue to cook on slow to medium heat and in between continue to crush and smash these until the bigger chunks turn out into smaller chunks and the water reduces by less than a half. Make sure to leave some water at the end because we need to cook these further sometimes in a tempting tadka, special Bengali style. So once it is completely cooked and looks tempting, turn off the flame and keep it aside until you prepare tadka.

To prepare tadka heat some oil in a frying pan. Add some cumin seeds (shahi jeera) along with some black cumin seeds, and let these splutter, then add a few green cardamoms, 2 dry red chilis, some broken cashews, a few raisins, and some seedless dates chopped. Stir and saute these for a few seconds and then keeping the flame at the lowest pour the cooked pineapples carefully into it and mix. In between add a pinch of salt because this enhances the taste and balances the overall flavor of the chutney. Continue to cook until the leftover water evaporates and the mixture gets thicker. At this point, it releases a very nice chutney aroma and looks tempting. It goes really great with any of the vegetarian traditional dishes such as a sider and steamed or parboiled rice.

Step-by-step directions to prepare Pineapple chutney

To prepare this chutney I am using fresh pineapple. Cutting this out from the center into two halves and I’m going to remove the center hard part of the fruit. Further cutting it down into another two halves and removing the center harder part of this.

Roughly chop them into smaller chunks and then cook and boil in some water and sugar mixture until soft.

Into a deep container boil and cook these pineapple pieces well in a water and sugar mixture until gets soft enough to crush.

Continue to cook and crush in between throughout the cooking process.

It is being cooked for a while now and I see that the pineapples are soft and the water has reduced as well.

Towards the end of boiling these make sure that there’s still enough water left because we need to cook these further into a frying pan along with with the tadka.

For Tadhka

Heat some oil in a frying pan, add cumin seeds (i.e shahi jeera), black cumin seeds, and a few cardamoms, quickly stir, then add dry red chilis, some chopped seedless dates, a few raisins, some cashews, and quickly stir to saute these.

I see the cooked pineapples are cold now i am going to pour these into our tadka pan.

Keeping the flame at low carefully pour the cooked pineapples into it and mix.

Continue to cook for some time or until you see the mixture is thick enough, has a perfect chutney consistency, and looks tempting.

In between add a pinch of salt, because this balances the overall flavor of the chutney

Let these cook and simmer on slow flame for some time. At this point, the chutney releases a nice aroma.

Allow it to cool and enjoy.

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