Easy Pineapple Chutney Recipe
Make this 6-ingredient easy pineapple chutney recipe in 20 minutes or less with fresh or canned pineapple, cumin seeds and chili for spicy Indian chutney.
Servings: 10
Calories: 26kcal
Ingredients
- 1 tablespoon cumin seeds
- 1 small yellow onion diced, about 1 cup
- 1 tablespoon fresh ginger minced
- 2 medium red chilies sliced thin or diced, remove the seeds for less spice
- 2 cups pineapple ½ a fresh pineapple cut into pieces, or canned pineapple tidbits or pieces drained
- ½ cup cilantro chopped
- Salt to taste
Instructions
- Heat a heavy-bottomed skillet or pan to medium heat and add the cumin seeds. Toast the seeds, stirring constantly for 30 seconds.
- Add the onion, ginger, and chilis and sauté them for about 1-2 minutes to soften them.
- Turn off the burner. Mix in the pineapple and cilantro.
- Serve warm or chilled.
Notes
- For best results, use pineapple packed in juice without added sugar.
- If using canned pineapple, drain it first. Save the extra juice to make sweet and sour sauce later in the week.
- Cut pineapple rings or chunks into small pieces if using.
- Store chutney in an airtight container in the fridge for 5 days. Mix it before serving.
- For a sweeter chutney, add ½ a teaspoon of date sugar or maple syrup.
Nutrition
Calories: 26kcal | Carbohydrates: 6g | Protein: 1g | Fat: 0.2g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 3mg | Potassium: 93mg | Fiber: 1g | Sugar: 4g | Vitamin A: 167IU | Vitamin C: 30mg | Calcium: 13mg | Iron: 1mg