Pakistani-style Spicy Pineapple Chutney

Ingredients

In this Pakistani adaptation, the Mexican Salsa de piña picante is transformed into a chutney by incorporating Pakistani spices and flavors. The original salsa is typically more liquid in consistency, while the Pakistani version has a thicker texture. Additionally, the Pakistani version uses a blend of spices commonly found in Pakistani cuisine, such as cumin, coriander, and red chili powder, to infuse the chutney with a distinct Pakistani flavor profile. We alse have the original recipe for Salsa de piña picante, so you can check it out.

• 2 cups (470ml) pineapple chunks 2 cups (470ml) pineapple chunks
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 teaspoon cumin seeds 1 teaspoon cumin seeds
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1 teaspoon red chili powder 1 teaspoon red chili powder
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1 tablespoon lemon juice 1 tablespoon lemon juice
• 2 tablespoons chopped fresh cilantro (coriander leaves) 2 tablespoons chopped fresh cilantro (coriander leaves)

Nutrition

• Calories (kcal / KJ): 80 kcal / 335 KJ
• Fat (total, saturated): 3g, 0.2g
• Carbohydrates (total, sugars): 13g, 9g
• Protein: 1g
• Fiber: 2g
• Salt: 0.6g

Preparation

1. 1.
   Heat vegetable oil in a pan over medium heat.
2. 2.
   Add cumin seeds and let them sizzle for a few seconds.
3. 3.
   Add pineapple chunks and cook for 2-3 minutes until slightly softened.
4. 4.
   Stir in coriander powder, red chili powder, turmeric powder, and salt. Cook for another 2 minutes.
5. 5.
   Remove from heat and let the chutney cool down.
6. 6.
   Once cooled, add lemon juice and chopped cilantro. Mix well.
7. 7.
   Transfer the chutney to a serving bowl.
8. 8.
   Serve chilled or at room temperature.

Treat your ingredients with care...

• Pineapple — Make sure to use ripe and sweet pineapple for the best flavor. If fresh pineapple is not available, canned pineapple chunks can be used as a substitute.

Tips & Tricks

• Adjust the spiciness according to your preference by increasing or decreasing the amount of red chili powder.
• For a tangier flavor, add a teaspoon of tamarind paste to the chutney.
• This chutney can be stored in an airtight container in the refrigerator for up to a week.

Serving advice

Serve this Spicy Pineapple Chutney as a condiment alongside Pakistani dishes such as biryani, kebabs, or parathas. It also pairs well with grilled meats or as a topping for sandwiches and wraps.

Presentation advice

Garnish the chutney with a sprinkle of chopped cilantro leaves before serving to add a fresh and vibrant touch. Serve it in a small bowl or ramekin to showcase its vibrant yellow color.