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Pineapple and red pepper chutney
By : Anjana Chaturvedi
Category : Chutneys and sauces
Servings : 2-3
Time Taken : 15-30 mins
Rating :
Method
  1. Chop pineapple and bell peppers in small pieces.
  2. Coarsely grind pineapple and bell pepper separately.
  3. In a heavy bottom pan,add crushed pineapple,bell peppers and cinnamon stick and boil for 2 minutes on medium heat.
  4. Now add sugar,salt,lemon juice, chili flakes and simmer for 8-10 minutes or till it reaches the consistency of a sauce.
  5. Store in a glass bottle when it cools down completely.
  6. Stays fresh for a week at room temperature then keep it refrigerated.
  7. Serving suggestions-Serve with nachos,fried snacks,sandwiches or use as a spread.

Note:

I have used canned pineapple pieces to make this relish,but fresh pineapple can also be used.

Recipe and image courtesy: Maayeka

Ingredients:
400 gms pineapple chopped
1 cup red peppers(capsicum) chopped
3.5 tbsp lemon juice
1 inch cinnamon
2 tbsp chili flakes
2.5 cup sugar
1 tsp salt
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