Indian Spicy Pineapple Chutney


  • 240 ml (1 cup) of long strips of Pineapple (Ananas), fresh 
  • 1 clove Garlic (Lasun), finely chopped 
  • 8 Dates (Khajoor) cut into thin and long strips 
  • 2 teaspoons Salt (Namak) 
  • 1/2 teaspoon red chillie  (Lal Mirchi) 
  • 1/4 teaspoon big Cardamoms (Elaichi Moti), ground 
  • 1 teaspoon Caramel syrup 
  • 3 teaspoons Raisins (Kishmish) 
  • 180 ml (3/4 cup) Vinegar (Sirka) 
  • 240 ml (1 cup) Sugar (Cheeni) 
  • 240 ml (1 cup) Water 

  1. Cook pineapple, garlic and dates with water on a low fire till tender and water is absorbed.
  2. Add sugar, red chillies, salt, cardamoms, vinegar and cook on hot fire till it becomes a little thick.
  3. Mix raisins and caramel syrup and cook for a few minutes.
  4. Pour into jars.
  5. Preserve appropriately.

Note: If fresh pineapple is not available, the same amount of tinned pineapple can be used.