1 teaspoon mustard seeds
5 to 6 dried red chilies
2 cups pineapple
1/2 cup golden raisins
1/2 cup jaggery (shredded) or brown sugar
1/4 teaspoon salt
Instructions
1) Heat oil in a pan and splutter mustard seeds.
2) Add red chilies, pineapple and raisins. Mix well and cook until the pineapple is cooked. Stir occasionally.
4) Pour 1/4 cup of water and salt. Cook this again until the chutney gets thick consistency. Stir occasionally.
5) Turn off the flame. Serve immediately or store it in a container and refrigerate up to 1 week.
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