Bengali Pineapple Chutney RecipeOrigin: India Period: Traditional |
Ingredients:
2 medium pineapples (fresh are better, but tinned can be used) 
Bengali Pineapple Chutney Preparation:Method:If using fresh pineapple (this is best) then peel, cut into rings, removed the cores and chop coarsely (reserve any juice). If using tinned simply chop coarsely and reserve a few tbsp of the juice. Heat the oil in a pan and add the chillies and panch phoron. Stir-fry for about 2 minutes, or until aromatic then add the pineapple and cook over high heat. When hot add the dates or apricots, ginger, reserved pineapple juice, sugar and salt. Continue cooking for about 10 minutes, or until the pineapple pieces are soft then stir-in the lime juice. Transfer to a serving dish, allow to cool and serve. |
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