Pineapple Chutney
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Pineapple chutney is an aromatic side that pairs beautifully with Ayurvedic meals. The natural sweetness of pineapple is balanced by the addition of ginger, cumin, black pepper, and mustard seeds. Depending on dosha adaptation, the chutney can have refreshing, heating, or balancing effects. Easy to make, long-lasting, and full of flavor.
Preparation: 10 min / Cook: 20 min / Rest: 10 min (cooling)
Cook with ghee, use mild spices, and round off with a bit of cinnamon and fennel.
Use less chili, more fresh coriander, and possibly rose water or mint.
Add lots of black pepper, chili, mustard seeds, and fresh ginger, and cook without oil.
Ingredients
200 g fresh pineapple, finely diced
1 tsp ghee or sesame oil (optional for Kapha)
1 tsp freshly grated ginger
½ tsp mustard seeds
½ tsp cumin seeds
1 pinch asafoetida
½ tsp turmeric
½ tsp freshly ground black pepper
½ tsp salt
1–2 tsp jaggery or coconut sugar
1 small dried chili (as per dosha)
Preparation
Heat ghee in a small saucepan and toast mustard seeds until they pop.
Add cumin, asafoetida, ginger, and chili, and sauté briefly.
Add pineapple, turmeric, salt, pepper, and sugar. Stir well.
Simmer on low heat for 15–20 minutes until chutney-like in consistency.
Remove from heat, let cool, and transfer to a clean jar. Store in refrigerator.
Serve with kitchari, dal, basmati rice, or grilled vegetables. Also great as a spread or dip with papadam.
DIPS & CHUTNEYS