Pineapple Chutney with Dried Apricots and Raisins

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

The longer this dish sits, the better it gets. However, it’s not necessary to wait. You can simply make a larger batch of chutney, enjoy part of it in half an hour, and save the rest for next time.

Ingredients

Pineapple - 1 piece
Garlic - 2 cloves
Vegetable Oil - 1 fl oz
Raw cane sugar - 1.8 oz
Ginger - 1.8 oz
Dried Chili Pepper - 2 pieces
Nigella Seeds - 1 tablespoon
Fenugreek - 1 tablespoon
Toasted Cumin Seeds - 1 tablespoon
Mustard Greens - 1 tablespoon
Dried Apricots - 7.1 oz
Raisins - 7.1 oz
Salt - to taste

Step by Step guide

Step 1

Peel the pineapple and cut it into 1 cm cubes.

Step 2

Chop the soaked dried apricots and raisins finely after soaking them in water for an hour.

Step 3

Heat three-quarters of vegetable oil in a deep skillet and sauté the finely chopped ginger for two to three minutes, then add the garlic and cook for half a minute. Next, add the sugar and, stirring constantly, cook until the sugar caramelizes.

Step 4

Then add the diced pineapple, raisins, dried apricots, crushed dried chili peppers, and about a cup of water to a saucepan. Stir, reduce the heat to low, and simmer, stirring occasionally, for half an hour.

Step 5

After half an hour, heat the remaining vegetable oil in a small skillet and sauté the fennel seeds, fenugreek, cumin, and mustard seeds until they become fragrant. This should take about a minute or two.

Step 6

Transfer the toasted spices to a saucepan with the pineapple and other ingredients, add a pinch of salt, mix well, remove from heat, and let it steep for half an hour.