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Pineapple and red pepper chutney

Pineapple and red pepper chutney is a popular Continental Side Dish
Author :
Category :
Kid friendly
Course :
Side Dish
Cuisine :
Continental
Technique :
Simmer
Difficulty :
Easy
Servings :
Serves 6
RATINGs :

Ingredients

400 g Pineapple chopped

1 cup red peppers (capsicum) chopped

3.5 tbsp Lemon juice

1 inch Cinnamon

2 tbsp chilli flakes

2.5 cups Sugar

1 tsp salt

Method

  1. Chop pineapple and bell peppers into small pieces.
  2. Coarsely grind pineapple and bell pepper separately.
  3. In a heavy-bottomed pan, add the crushed pineapple, bell peppers and cinnamon stick and boil for 2 minutes on medium heat.
  4. Now, add sugar, salt, lemon juice, chilli 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. Serve with nachos, fried snacks, sandwiches or use as a spread.
  7. Recipe and image courtesy: Maayeka
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Bridget White-Kumar

Bridget White-Kumar

Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian Food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.

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