Sweet Pineapple Chutney


(serves 6-8 persons)

  • Pineapple paste 1 whole fruit (around 300 gms)
  • Dry roasted fennel seeds 1 tea-spoonful
  • Dry red chili 2 pieces (thinly sliced)
  • Raisins 1/2 cup
  • Sugar 10-12 tea-spoonful
  • Lemon/lime juice 1 big lemon or 2 limes


  • Put the pan on high heat and add the pineapple paste. 
  • Add sugar and wait for it to melt. If you are using canned pineapples then also add the sugar syrup, but adjust the added sugar as needed. Alternatively, use stevia or honey or other sweeteners of your choice. Mix well.
  • After a minute add the raisins, chili slices, and the roasted fennel seeds. If you can’t tolerate the heat then de-seed the chillis before slicing them, the skin will only add aroma. Put it on medium heat.
  • Let it dry for around 10 minutes. It may take longer if you are using the sugar syrup. 
  • Once the mixture is dry turn off the heat. Add the lemon juice. Mix well.
  • Transfer it in a bowl and let it cool and refrigerate before serving as dessert. Another very interesting way to use it is to spread on toasted slices of bread as pineapple jam.
  • You can easily store it in an air-tight container or a jar in the refrigerator for a month.

My food story

In tropical countries like India, people are very fond of “Chutneys”. Though we literally translate them into pickles, we all know that pickle is basically vegetables (popularly cucumber) stored in spicy water. And there are hundreds, if not thousands of varieties available in chutneys. A lot of my European friends find them very strong in taste as their cuisine does not prepare their tastebuds for such a sporadic blast of spices that chutneys offer. They buy expensive bottles of chutneys from Asian shops all over the world. So this is a very simple and less spicy recipe for everybody. I love pineapple in any form and this chutney just increases the taste in every way.