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Pineapple and Red Pepper Chutney
A tangy delicious pineapple and red pepper chutney/ dip
Lemon Juice / Nimbu Ka Ras
Red Chilli powder / Laal mirch powder
Sugar / Chini
Salt / Namak
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.
I have used canned pineapple pieces to make this relish,but fresh pineapple can also be used.