Pineapple Chutney

“too hot to eat, too sweet to resist” – Srila Swami Prabhupada

  • step 1

    Prepare pineapple, peeled & cored, and sliced. I like it in a short thin julienne. And save the juice too.

  • step 2

    Heat ghee, add cumin and chilli and gently fry until fragrant.

  • step 3

    Add pineapple, its juice, and cinnamon and cloves. Boil over moderate heat till soft and all liquid had gone.

  • step 4

    When pan is near dry of liquid, add sugar and raisins. Cook down to running jam-like texture (not too much, it will thicken as it cools).

    This is always a favourite as a side accompaniment. It is yummy with cheese and a cracker too.