Sri Lankan pineapple chutney is a delightful condiment celebrated for its bold and vibrant flavors. It showcases a perfect balance of sweetness, tanginess, and spice, making it a versatile addition to many meals. The chutney features fresh, ripe pineapple. Pineapple is the star ingredient. It contributes a juicy, tropical sweetness. This sweetness contrasts beautifully with the warming spices typical of Sri Lankan cuisine.
The chutney is often enhanced with aromatic spices like mustard seeds and turmeric. Cinnamon and cardamom also contribute to the mix. These spices infuse the chutney with depth and complexity. Curry leaves and chili flecks add an earthy, aromatic quality. They also give a gentle heat. Sautéed onions give a rich, savory note. The addition of sugar helps to mellow out the acidity and enhances the natural sweetness of the pineapple.
Cooked slowly, the chutney develops a thick, chunky texture, with the pineapple becoming tender and taking on a golden hue. When finished, it presents a glossy appearance and a harmonious mixture of flavors that tantalizes the taste buds.
Perfectly suited as a side dish or condiment, Sri Lankan pineapple chutney complements rice, curries, grilled meats, and even sandwiches. It adds a burst of flavor that elevates any meal. This chutney captures the essence of vibrant Sri Lankan cuisine. It can be served at a festive gathering. It can also be enjoyed as part of a home-cooked meal.
Ingredients for Pineapple Chutney
Ingredients mentioned below use standard measuring cups and spoons.
- 1 large pineapple(use instructions given above to clean and cut the pineapple and cut them into small 1″cubes).
- 3 tablespoons of oil
- 1 teaspoon mustard seeds
- 5-6 curry leaves (optional, add if you can find it in your country)
- 2” 2-3 pandan leaves
- 1 tablespoon of red chili flakes (use 1/2 a teaspoon more if you need the pineapple chutney spicier)
- ½ a teaspoon turmeric
- 1″ piece of cinnamon
- 4 Cardamom pods
- 2 cups onions
- ½ a cup of brown sugar
- 1 and ½ a cup of water
- Salt, to taste
- ½ cups cashew nuts
- ¼ cups dry grapes (raisins)
Step by steps for Making delicious Sri Lankan Pineapple Chutney
- Prepare the Pineapple: Clean and dice the pineapple into small, even cubes. (Refer to notes on how to cut the pineapple correctly.)
- Temper the Spices: In a medium-sized non-stick pan, heat over medium heat and add the mustard seeds. Once they start to pop, add the sprig of curry leaves. Also, add chili flecks, turmeric powder, and a cinnamon stick (or ground cinnamon). Finally, add the cardamom pods.
- Cook the Spices: Stir the spices for about 2 minutes. Be vigilant to prevent the chili flecks from burning.
- Sauté Onions: Add the chopped onions to the pan and stir until they become golden brown.
- Add Pineapple and Season: Once the onions are browned, add the diced pineapple and season with salt. Stir well to combine.
- Simmer: Pour in the water and add the sugar. Allow the mixture to come to a gentle simmer. Cover the pan and let the pineapple cook slowly for about 5 minutes, allowing the flavors to meld.
- Watch Consistency: After 5 minutes, check the chutney periodically. If the liquid reduces too much and you see it thickening, reduce the heat to low. Let it simmer gently.
- Adjust Spice Level: Taste the chutney carefully (it will be hot). If you prefer a spicier flavor, add the chili powder and mix well.
- Incorporate Nuts and Dried Fruits: Add the cashew nuts and dried grapes (raisins) to the mixture. Stir to combine. Let it cook until the pineapple is tender. Cook until the chutney is thickened to your desired consistency.
- Avoid Overcooking: Be cautious not to overcook the chutney, as this can make it too thick. If necessary, add a few tablespoons of water to adjust the consistency.
- Cool and Store: When the chutney reaches the preferred thickness, it will have a glossy appearance. Remove it from heat right away to prevent further cooking. Allow it to cool completely.
- Transfer to Storage: Transfer the cooled chutney to an airtight glass container. You can store it at room temperature or in the refrigerator.
- Serving Tips: Always use a dry spoon to scoop out the chutney to keep it fresh for longer.
Enjoy your homemade Sri Lankan pineapple chutney as a delicious side or condiment!
Serving Suggestions for Sri Lankan pineapple chutney:
- Serve alongside steamed rice or coconut rice with your favorite curries.
- Pair with grilled or roasted meats (chicken, pork, beef, or fish) as a tangy glaze or side.
- Enjoy with flatbreads like roti, chapati, or dosa as a flavorful relish.
- Use as a spread in sandwiches, wraps, or alongside paneer/tempeh for a tropical kick.
- Add a spoon to curries: a little chutney stirred into lentil or vegetable curries for brightness.
- Pair with cheeses on a charcuterie board for an exotic contrast.
- Top grilled vegetables (eggplant, zucchini, bell peppers) for extra dimension.
- Stir into salads for a sweet-tourniquet of flavor or as a fruity vinaigrette base (with oil and lemon juice).
- Glaze for roasted root vegetables (carrots, sweet potatoes) during the last 10 minutes of roasting.
- Use as a dipping sauce for fried snacks or samosas.
Tips:
- Warm slightly before serving to release aroma.
- Adjust sweetness/spice to taste for different dishes.
Notes and Tips on how to choose the perfect Pineapple for the spicy chutney.
- The color of the pineapple should be yellow with a little light green shade here and there. This method ensures the fruit won’t be too ripe. It’s still good to use if you don’t use the pineapple for two or three days.
- Choose a Pineapple that is not too ripe or raw. You can easily recognize them by the skin color of the pineapple.
- Don’t use Pineapple that is too ripe for this easy pineapple chutney. You’ll know if a Pineapple is too ripe by the strong sweet smell it gives out.
- pineapples are much sweeter in dry season.
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Frequently Asked Questions (FAQs)
1) What is Sri Lankan pineapple chutney?
A sweet-and-tangy condiment is made from diced pineapple and onions. It includes various spices like mustard seeds, curry leaves, turmeric, cinnamon, and cardamom. It also holds chili, sugar, and often cashews and raisins. It’s simmered to a thick, glossy consistency and pairs with rice, curries, and grilled dishes.
2) How should I store it?
Store in an airtight glass container. It can be kept at room temperature for a short period or refrigerated for longer shelf life. Always use a dry spoon to prevent moisture and spoilage.
3) How long does it last?
In the fridge, 1–2 weeks is typical for a homemade chutney. For longer storage, you can freeze portions, though texture can change slightly upon thawing.
4) Can I make it milder or spicier?
Yes. Reduce or omit chili flecks, or omit chili powder for a milder chutney. Increase chili powder or add fresh chilies for more heat. Adjust to taste near the end of cooking.
5) Is it vegan and gluten-free?
Yes. The traditional recipe is vegan and gluten-free, assuming no non-vegan thickeners or gluten-containing ingredients are added. Check labels if you use store-bought additives.
6) Can I substitute ingredients?
You can replace cashews with almonds or peanuts, and raisins with dried cranberries or chopped dried apricots. If you don’t have curry leaves, a pinch of dried curry leaves or a little extra mustard seeds can help.
7) How is the texture achieved?
Simmer the chutney until the pineapple is tender and the liquid reduces to a thick, glossy syrup. Avoid overcooking to prevent it from becoming too hard to stir.
8) What are good serving ideas?
Serve with steamed rice, curries, grilled meats, roti, or use as a spread for sandwiches and wraps. It also works as a tangy glaze for roasted vegetables.
9) Can I adapt this for canning?
Canning pineapple chutney at home requires proper sterilization and acidification. If you’re new to canning, start with refrigeration storage or follow a tested canning recipe from a trusted source.
10) What should I do if it’s too thick or too thin?
If too thick, stir in a tablespoon of water and warm gently. If too thin, simmer longer uncovered to reduce the liquid.
Pineapple Chutney
Sri Lankan pineapple chutney is a flavorful condiment that beautifully blends the sweetness of ripe pineapple with a medley of spices, offering a balance of tang, sweetness, and spice. It serves as an excellent accompaniment to rice, curries, grilled meats, and snacks, enhancing meals with its vibrant flavors.
Ingredients
- 1 large pineapple (use instructions given above to clean and cut the pineapple and cut them into small 1″cubes).
- 3 tablespoons of oil
- 1 teaspoon mustard seeds
- 5-6 curry leaves (optional, add if you can find it in your country)
- 2” 2-3 pandan leaves
- 1 tablespoon of red chili flakes (use 1/2 a teaspoon more if you need the pineapple chutney spicier)
- ½ a teaspoon turmeric
- 1″ piece of cinnamon
- 4 Cardamom pods
- 2 cups onions
- ½ a cup of brown sugar
- 1 and ½ a cup of water
- Salt, to taste
- ½ cups cashew nuts
- ¼ cups dry grapes (raisins)
Instructions
- Prepare the Pineapple: Clean and dice the pineapple into small, even cubes. (Refer to notes on how to cut the pineapple correctly.)
- Temper the Spices: In a medium-sized non-stick pan, heat over medium heat and add the mustard seeds. Once they start to pop, add the sprig of curry leaves. Also, add chili flecks, turmeric powder, and a cinnamon stick (or ground cinnamon). Finally, add the cardamom pods.
- Cook the Spices: Stir the spices for about 2 minutes. Be vigilant to prevent the chili flecks from burning.
- Sauté Onions: Add the chopped onions to the pan and stir until they become golden brown.
- Add Pineapple and Season: Once the onions are browned, add the diced pineapple and season with salt. Stir well to combine.
- Simmer: Pour in the water and add the sugar. Allow the mixture to come to a gentle simmer. Cover the pan and let the pineapple cook slowly for about 5 minutes, allowing the flavors to meld.
- Watch Consistency: After 5 minutes, check the chutney periodically. If the liquid reduces too much and you see it thickening, reduce the heat to low. Let it simmer gently.
- Adjust Spice Level: Taste the chutney carefully (it will be hot). If you prefer a spicier flavor, add the chili powder and mix well.
- Incorporate Nuts and Dried Fruits: Add the cashew nuts and dried grapes (raisins) to the mixture. Stir to combine. Let it cook until the pineapple is tender. Cook until the chutney is thickened to your desired consistency.
- Avoid Overcooking: Be cautious not to overcook the chutney, as this can make it too thick. If necessary, add a few tablespoons of water to adjust the consistency.
- Cool and Store: When the chutney reaches the preferred thickness, it will have a glossy appearance. Remove it from heat right away to prevent further cooking. Allow it to cool completely.
- Transfer to Storage: Transfer the cooled chutney to an airtight glass container. You can store it at room temperature or in the refrigerator.
- Serving Tips: Always use a dry spoon to scoop out the chutney to keep it fresh for longer.
Enjoy your homemade Sri Lankan pineapple chutney as a delicious side or condiment!
Notes
- The color of the pineapple should be yellow with a little light green shade here and there. This method ensures the fruit won't be too ripe. It's still good to use if you don’t use the pineapple for two or three days.
- Choose a Pineapple that is not too ripe or raw. You can easily recognize them by the skin color of the pineapple.
- Don’t use Pineapple that is too ripe for this easy pineapple chutney. You’ll know if a Pineapple is too ripe by the strong sweet smell it gives out.
- pineapples are much sweeter in dry season.
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Nutrition Information:
Yield: 15 Serving Size: 1Amount Per Serving: Calories: 102Total Fat: 7gSaturated Fat: 1gUnsaturated Fat: 7gCholesterol: 0mgSodium: 47mgCarbohydrates: 7gFiber: 2gSugar: 3gProtein: 3g
**The nutritional information for this recipe is calculated as a courtesy and is an approximate only. I cannot guarantee the accuracy of the nutritional information for any recipes on this site.
