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Pineapple Chutney


•2 T canola oil
•1 T cumin seeds
•1 t black pepper corns, slightly crushed
•1/2 large onion, diced
•1 cm piece of ginger, peeled and minced
•1 jalapino pepper, diced with seeds (use more or less chili depending on your spice tolerance, or eliminate completely)
•1/2 pineapple cut into 1/2 inch chunks
•2 T dried raisins (optional)
•1/2 green apple, diced (optional)
•1/4 C brown sugar
•1/4 C apple cider vinegar
•Pinch of salt
Pour the canola oil into a sauce pan and heat over medium high. Once the oil shimmers, add the cumin seeds and black peppercorns and cook, swirling in the oil until the seed brown slightly and become fragrant.

Add the onion, ginger and chili pepper. Cook, stirring until the onion becomes translucent.

Add pineapple, raisins and apple (if using). Stir to coat and then add the sugar, vinegar and salt

Bring mixture up to a boil and then reduce heat. Allow the pineapple chutney to simmer for about 20 minutes, uncovered so that it can become thick.


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