Spicy Pineapple Chutney
http://lekkerreseptevirdiejongergeslag.blogspot.com/2013/03/spicy-pineapple-chutney.html
3 cups pineapple (chopped in long strips)
12 Dates (Khajoor) cut into thin and long strips
1-1/2 tsp Caramel syrup
1 cup Sugar (Cheeni)
4 clove Garlic (Lasun), finely chopped
1/2 tsp big Cardamoms (Elaichi Moti), ground
3/4 tsp Red chili pepper (Lal Mirchi)
1/2 cup Vinegar (Sirka)
1-1/2 tsp Salt (Namak)
2 tsp Raisins (Kishmish)
1 -1/2 cups Water
How to make Pineapple Chutney
Heat the water in a big vessel and add pineapple, dates, garlic and salt.
Cook on medium high flame until mixture tenders and water evaporates.
After 2-3 minutes, mix the remaining ingredients and cook until the mixture becomes thick.
Stir continue for few minutes, uncovered.
Allow the chutney to cool aside.
Wash and clean the air tight jar / container and pour the prepared chutney in it.
Seal the jar with a tight lid and use as per your requirement.
You can use this chutney for 8-10 months.*Tasty Indian Recipes*23/3/13
3 cups pineapple (chopped in long strips)
12 Dates (Khajoor) cut into thin and long strips
1-1/2 tsp Caramel syrup
1 cup Sugar (Cheeni)
4 clove Garlic (Lasun), finely chopped
1/2 tsp big Cardamoms (Elaichi Moti), ground
3/4 tsp Red chili pepper (Lal Mirchi)
1/2 cup Vinegar (Sirka)
1-1/2 tsp Salt (Namak)
2 tsp Raisins (Kishmish)
1 -1/2 cups Water
How to make Pineapple Chutney
Heat the water in a big vessel and add pineapple, dates, garlic and salt.
Cook on medium high flame until mixture tenders and water evaporates.
After 2-3 minutes, mix the remaining ingredients and cook until the mixture becomes thick.
Stir continue for few minutes, uncovered.
Allow the chutney to cool aside.
Wash and clean the air tight jar / container and pour the prepared chutney in it.
Seal the jar with a tight lid and use as per your requirement.
You can use this chutney for 8-10 months.*Tasty Indian Recipes*23/3/13
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