Tomato, pineapple and cucumber chutney recipe

I have adapted a more traditional chutney recipe to include pineapple for sweetness and cucumber, keeping the tomatoes to give sweetness and tanginess. All in all, this is a sensory play that works fantastically with cheese and bread.

Makes enough chutney for 4 jars of 150ml size.

Cook's tip: to skin the tomatoes pour boiling water into a pan with the tomatoes in. When the skin starts to split, drain the water and wash them in cold water before slipping the skin off.

Ingredients

Details

  • Cuisine: Indian
  • Recipe Type: Condiment
  • Difficulty: Easy
  • Preparation Time: 20 mins
  • Cooking Time: 35 mins
  • Serves: 4

Step-by-step

  1. Heat the oil in a pan and add the onion seeds and curry leaves and when the onion seeds crackle add the onions and salt. Next, sauté the onion for a minute before adding ginger and cook the mixture until the onion has softened.
  2. Pour in the vinegar and sugar and stir it and simmer until the sugar has dissolved.
  3. Pour the tomatoes, cinnamon and pineapple in and lower the heat and simmer until the juices have dried and the mixture is tacky. It should take about 30 minutes.
  4. Add the cucumber and cook for a further 4 minutes before turning of the heat.
  5. Make sure the jars have been sterilised before you pour the cooled chutney in.

Like what you see? Check out more of Deena's recipes at deenakakaya.com

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