Sambar served with carrots, spicy and mouth-watering Indian dish Carrot sambar Yoghurt kebab served in pita with yoghurt sauce and fresh parsley Yoghurt kebab Spicy Pho served in a bowl, spicy rice noodle soup with fresh coriander and lime slices Spicy pho Smoked BBQ wild boar leg served Smoked BBQ Wild Boar Leg Chocolate and orange cake served Chocolate & orange cake Omurice bowl served with miso soup, omelette and miso soup Omurice bowl with traditional miso soup Freshly baked peach strudel Peach Strudel Momo with curry sauce steamed and served Momos with curry sauce Apple pie ravioli served Apple Pie Ravioli Kibbeh Nayyeh raw meat appetiser Middle Eastern style served Kibbeh nayyeh Chestnut tangsuyuk, crispy chicken with roasted chestnuts and sesame seeds Chestnut tangsuyuk Falukorv stuffed with mustard and onion, served with fresh coriander Baked Falukorv with mustard and onion Risi e Bisi served Risi e bisi Pav Bhaji with classic vegetables, served with fresh coriander and toasted rolls Mumbai street style pav bhaji Boiled sweet potato with chilli, spicy vegetable dish with coriander Boiled Sweet Potato with Chilli and Coriander Kebab in pita served Kebab in pita Freshly baked ciabatta rolls Homemade Italian ciabatta rolls Sacher waffles served Sacher waffles Golden baked cornmeal squares with visible chunks of white feta cheese Cheesy Cornbread (Proja) with Feta Misozuke, with fresh vegetables, in a miso paste marinade Misozuke Sambar served with carrots, spicy and mouth-watering Indian dish Carrot sambar Yoghurt kebab served in pita with yoghurt sauce and fresh parsley Yoghurt kebab Spicy Pho served in a bowl, spicy rice noodle soup with fresh coriander and lime slices Spicy pho Smoked BBQ wild boar leg served Smoked BBQ Wild Boar Leg Chocolate and orange cake served Chocolate & orange cake Omurice bowl served with miso soup, omelette and miso soup Omurice bowl with traditional miso soup Freshly baked peach strudel Peach Strudel Momo with curry sauce steamed and served Momos with curry sauce Apple pie ravioli served Apple Pie Ravioli Kibbeh Nayyeh raw meat appetiser Middle Eastern style served Kibbeh nayyeh Chestnut tangsuyuk, crispy chicken with roasted chestnuts and sesame seeds Chestnut tangsuyuk Falukorv stuffed with mustard and onion, served with fresh coriander Baked Falukorv with mustard and onion Risi e Bisi served Risi e bisi Pav Bhaji with classic vegetables, served with fresh coriander and toasted rolls Mumbai street style pav bhaji Boiled sweet potato with chilli, spicy vegetable dish with coriander Boiled Sweet Potato with Chilli and Coriander Kebab in pita served Kebab in pita Freshly baked ciabatta rolls Homemade Italian ciabatta rolls Sacher waffles served Sacher waffles Golden baked cornmeal squares with visible chunks of white feta cheese Cheesy Cornbread (Proja) with Feta Misozuke, with fresh vegetables, in a miso paste marinade Misozuke
Sweet & Sour Pineapple Chutney served in a jar
Golden pineapple chutney spiced with Panch Phoron

Sweet & sour pineapple chutney

Author: Flavelo
Recipes Vegetarian & Vegan Sauces and Gravies
Chutney is the soul of Indian cuisine, the 'exclamation mark' of a meal. This Bengali-style pineapple chutney (Anarasher Chutney) is unlike shop-bought jams: chunky, spiced, and simultaneously salty-sweet-sour. Vinegar and sugar preserve it, while 'Panch Phoron' (Bengali five-spice mix) gives it that distinctive, exotic aroma worth raving about. Perfect with cheeses, meats, or simply with rice.
🕒 Prep Time 15 mins
🍳 Cook Time 35 mins
⌛ Total Time 50 mins
🍽️ Servings 6 servings
🔥 Calories 145 kcal
🌍 Cuisine Indian (Bengali)

Ingredients

Equipment Needed

  • Heavy-bottomed saucepan (for the sugar)
  • Wooden spoon
  • Knife and board

Allergen Information

⚠️ Mustard (in Panch Phoron)
⚠️ Sulphur dioxide (in vinegar/raisins)

Instructions

1 ✓

Clean the pineapple, remove the hard core, and dice the flesh into approx. 1-2 cm pieces. Grate the ginger.

Tip: The bromelain enzyme in fresh pineapple breaks down during cooking, so it won't sting your tongue.
2 ✓

Heat the oil in the saucepan. Add the spices (Panch Phoron) and the whole chillies. Sauté for 30 seconds until they pop and become fragrant.

Tip: 'Popping' the spices releases essential oils (tempering).
3 ✓

Add the pineapple cubes, grated ginger, and salt. Simmer over medium heat for 5-8 minutes until the pineapple releases juice and softens slightly.

Tip: Salt helps draw water out of the fruit.
4 ✓

Pour in the sugar and vinegar. Stir until the sugar dissolves.

Tip: The combination of vinegar and sugar (agrodolce) provides the preserving base and characteristic taste of chutney.
5 ✓

Reduce heat to low. Cook uncovered for about 20-25 minutes until the juice thickens and the pineapple becomes translucent. Add the raisins in the last 5 minutes.

Tip: During slow cooking (reduction), the fruit's pectin content and the sugar gel the liquid.

Recipe FAQ

What is Panch Phoron?
An equal mix of five seeds: fenugreek, nigella (black onion seeds), cumin, black mustard seeds, and fennel. If unavailable, use nigella seeds and cumin.
Stayed too runny?
Pineapple releases a lot of water. Be patient and cook until the juice becomes syrupy (jam test).

Ingredients

  • 1 pc Ripe pineapple (approx. 500g cleaned)
  • 150 g Brown cane sugar
  • 80 ml Cider vinegar (or rice vinegar)
  • 1 tsp Panch Phoron spice mix (or nigella + cumin)
  • 2 pcs Dried red chillies
  • 20 g Fresh ginger
  • 50 g Raisins (optional)
  • 1 pinch Salt
  • 1 tbsp Vegetable oil