Pineapple + Ginger Chutney
Ananas Ki Chatni
Why This Recipe Works
A translucent, jam-like chutney that balances the tropical sweetness of pineapple with a sharp ginger bite. It is inspired by a famous menu-less restaurant in Kolkata.
Instructions
Prepare the pineapple by removing the skin and eyes, then cutting the flesh away from the fibrous core before dicing it into small pieces.
Heat the oil in a non-stick pan. When the mustard seeds begin to pop, add the ginger, chile, black pepper, salt, and pineapple. Cook while stirring occasionally.
Stir in the sugar and lime juice. Continue cooking until the pineapple becomes soft and translucent and the liquid has reduced to a sticky, jam-like consistency.
Taste and balance with more sugar or lime if needed, then transfer to a clean jar.
Frequently Asked Questions
Can I freeze this recipe?
Refrigerate for up to 1 week.
Can I make this ahead of time?
The chutney can be made 2-3 days in advance. Store in an airtight container in the refrigerator.
