Go Back Email Link
–+ servings
Print Recipe
4.50 from 2 votes

Pineapple and Red Pepper Chutney

A tangy delicious pineapple and red pepper chutney/ dip


Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Chutney /Dips
Cuisine: International Cuisine
Keyword: chutney, pineapple
Servings: 5 people
Calories: 208kcal
Author: Anjana Chaturvedi

Ingredients



  • 400 gms Pineapple chopped
  • 1 Red Capsicum chopped
  • 3.5 tbsp Lemon Juice / Nimbu Ka Ras optional
  • 1/2 inch Cinnamon/ Daalchini
  • 2 tbsp Red Chilli powder / Laal mirch powder
  • 1 cup Sugar / Chini
  • To Taste Salt / Namak

Instructions

  • Chop pineapple and bell peppers in small pieces.

  • Coarsely grind pineapple and bell pepper separately.

  • In a heavy bottom pan,add crushed pineapple,bell peppers and cinnamon stick and boil for 2 minutes on medium heat.

  • Now add sugar,salt,lemon juice, chili flakes and simmer for 8-10 minutes or till it reaches the consistency of a sauce.

  • Store in a glass bottle when it cools down completely.

  • Stays fresh for a week at room temperature then keep it refrigerated.

  • Serving suggestions-Serve with nachos,fried snacks,sandwiches or use as a spread.

Notes

Note-
I have used canned pineapple pieces to make this relish,but fresh pineapple can also be used.
can use vinegar instead of lemon juice

Nutrition

Calories: 208kcal | Carbohydrates: 53g | Protein: 1g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.1g | Sodium: 54mg | Potassium: 183mg | Fiber: 3g | Sugar: 49g | Vitamin A: 1309IU | Vitamin C: 55mg | Calcium: 24mg | Iron: 1mg