In a medium saucepan, stir together the onion, honey, vinegar, pineapple, curry powder, ginger, salt, and red pepper flakes. Cook over high heat until the mixture comes to a …
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To begin making the Tangy & Spicy Chunky Pineapple Chutney Recipe, heat oil in a heavy bottomed pan on medium flame. To this pan, add …
Ingredients 2 cans (20 ounces each) pineapple tidbits, drained 4 cups diced onion 3 cups packed brown sugar 2 cups golden raisins 2 cups …
1⁄2 teaspoon ground cinnamon 1⁄4 teaspoon white pepper directions Combine vinegar and sugar in large saucepan. Simmer and stir until …
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1 heaped teacup Sugar (Cheeni) 1 cup Water. How to make pineapple chutney: Cook pineapple, garlic and dates with water on a low fire till tender and water is absorbed. Add …
Heat oil in a pan on medium heat and add the Panch Phoran and dried Red Chillies and fry for about a min. Add the pineapple pieces and mix well into the spices. Cook for 10 mins. Now add the Turmeric, Salt, Sugar, Chilli …
1 cup slivered almonds 1 teaspoon ground ginger 1⁄2 teaspoon garlic powder 1⁄2 teaspoon cayenne pepper directions Combine pineapple, sugar, vinegar and salt in a large saucepan. …
Over low heat (or in a double boiler) combine all ingredients. Allow to cook for at least 5 minutes, stirring frequently. Allow to cool a bit then taste and adjust spices as desired. I added a slice of mango that I had on hand, so the batch was …
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Step 1 Prepare the pineapple Peel the pineapple, cut it and chop it into very small cubes. Step 2 Make the masala Add cumin seeds, onion seeds, mustard seeds and fenugreek …
Deselect All. 1 onion, diced. 2 tablespoons, ginger diced small. 6 jalapenos, diced. 1 tablespoon cumin - toasted and ground. 1/2 cup rum. 1 pineapple- diced
How to make pineapple chutney or ananas ki chutney. : Cut the pineapple into small pieces. Heat the oil in a pan. Add half the quantity of jeera, saunf, rai, methi, onion seeds and salt. …
Preparation time: 10–15 minutes 2 cups diced fresh pineapple (1/2-inch dice) 3/4 cup granulated sugar 1/3 cup golden raisins 1/3 cup white vinegar 1/4 cup minced crystallized ginger 2 …
2 pineapples peeled, cored and chopped into small chunks 1 red chilli, deseeded and finely chopped thumb-sized piece ginger, finely chopped 250g soft light brown sugar 175ml cider …
2 cups pineapple, fresh or canned 1/4 cup brown sugar, or use swerve for low carb / keto 1 teaspoon turmeric 1 teaspoon garam masala 1/2 teaspoon Cayenne Pepper 1/2 …
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Pineapple Chutney, unusual accompaniment for the rotis or for parathas. Heat a sauce pan, add the pineapple pieces, jaggery, sugar, raisins, chilli powder, ginger and salt, mix well and stir continuously. Once the jaggery and sugar melts and start to caramelize, add a cup of water.
Reduce the heat to low and cook the chutney, stirring occasionally so the food doesn't burn, until the pineapple is tender and the mixture is thickened, about 20 to 30 minutes. Take the pan off the heat and cool the chutney completely. Then stir well and decant into another container with a tight lid.
You can make this chutney as mild or as spicy as you'd like. Add some crushed red pepper flakes, increase the amount of curry powder, or add minced jalapeños or habanero peppers. This chutney, like all chutneys, freezes well too.
I would advise against it because the sugar in this could cause the chutney to stick to the bottom and give you a burn message. You can, of course, use the slow cook function of your instant pot. In that case, remember that LOW = Keep warm, Medium= cook on low heat, and HIGH = cook on high heat.