Hi Mamta and fans. I've looked through some of your chutney recipes and I'm going to try a few later on in the year.

I was wondering if anyone has a good recipe for pineapple chutney ? a chutney I can make and store in jars.

I'm also looking for a recipe for Bengal chutney. I currently have a recipe but I think it could be better.

Thanks, John.

Hello John

I make Pineapples in spicy dressing, but see no reason why a vinegar chutney can also not be made with pineapple chunks. Try a small amount first. All you need are the basic ingredients of a chutney, Salt, sugar, vinegar, spices and of course the fruit.

2 cups pineapple chunks (under ripe, firm pineapple)

1 cup sugar(adjust to taste)

1 cup vinegar (may have to adjust to taste, depending upon sweetness of the pineapple). I like malt vinegar in cgutneys, so will use that personally.

1 tsp. nigella seeds

1 cinnamon stick of 2-3 inches

2 bay leaves

2 large brown cardamoms, cracked

1/2 tsp chilli powder

1 tsp. salt (adjust to taste)

1 tbs. sultanas or raisins

Place everything in a pan, bring to boil and then simmer, until it is bottling consistency (you know, the cold plate test).

Adjust seasoning and keep in sterile jars.

Let me know how it comes out and take a few pictures. If the recipe comes out good, I will add it to the site.

Looking at the Bengal chutney recipe/adverts on the net, it sounds like this Apple Chutney that I make every year. Also see Apple Chutney with low sugar, which lasts less time. Another version is here; Apple and Walnut Chutney

Also see a selection of pickles

Mamta

Thanks Mamta. I will give them both a try later on in the year and I will send you some pictures when I'm done.

Can highly recommend Mamta's Apple Chutney (not only because the basics of the recipe are the same as of my late Grandmothers.) It is also very close to a Bengal chutney (well as least as sold/tasted in Whitechapel) as long as you follow the tips:

Use sour "cooking apples," don't stint on the garlic, and keep the raisins in (it's only Mamta's husband that won't eat them - sorry Mamta)

Regards the Pineapple chutney, there is no reason a chutney can't be made from any (non-poisonous!) fruit or veg although some are obviously more suitable than others. Pineapple chutney is very popular in the Caribbean, although is what normally I would call a salsa to be eaten quickly rather than a "proper" chutney that needs to be bubbled up with vinegar and squirreled away for at least a few months for the full flavours to develop.

I am not a scientist but my only concern is that as Pineapple contains a lot of Bromelin it could take a long time to get down to a satisfactory cold plate test. Although as most of it should be killed on heating perhaps I am being alarmist, but any comments from the more scientific contributors could be useful.

Hi

Came across a recipe for this chutney when I was looking for something completely different! I haven't tried it (yet) though.

http://www.waitrose.com/recipe/Pineapple_chutney.aspx

Oops, that last one slipped, I pressed Enter instead of Tab!

My view is that people make these preserves from whatever is cheap and abundant in their region. So making Pineapple chutney in Caribbean makes sense. the recipe link given by 'guest' sounds okay to me, worth a try. I would also suggest that you try making it as any other chutney, with vinegar, sugar (refined or unrefined) and spices.

Fruits taste nice with a Fresh Fruit

To the last poster

Unless you fill in your user name and message subject in your post, you will show as 'Guest' and we will never know who you are!

Mamta

It is not nice not to be able to edit!

The Fresh Fruit Link should have read Hot Dressing!