Pineapple Chutney - quick or exotic, your choice!

Aaah sunshine! It brings so many fresh fruits and aromatic herbs that even my creatively challenged head works over time to try new things. I love pineapple... its has perfect mix of sweet and tangy and its a hit with my kids... they can gobble up half pineapple in no time! Have you ever tried pineapple on pizza..... yummmm!  Its tastes so different when its roasted. Now my mouth is watering.. I should stop before I slobber all over the blog : -)

Chutney is my favorite condiment... I have to have some kind in my plate...sweet or savory. There are many that I absolutely love but today it's pineapple's turn.

Quick pineapple chutney is really quick...seriously! One fine summer day, my mother-in-law quickly made the chutney. Just like that! So here I share with you her yummilicious chutney.  And pineapple-mint chutney is my exotic experiment. It's adapted from this recipe from food network

Ingredients

Quick pineapple chutney
2 cups shredded pineapple
3 tbsp sugar
1/3 tsp crushed red pepper ( Adjust heat according to your taste )
A pinch of salt

Pineapple-mint chutney
1 cup small diced pineapple
1 green chilly
4-5 thin strips of ginger ( look at picture below )
1/8 tsp coriander seeds
1 clove
1 tsp vinegar
2 1/2 tbsp sugar
1 tbsp mint ( Use less if you prefer subtle mint flavor )
1/2 tsp oil

Get cooking

Quick pineapple chutney

Add shredded pineapple ( there will be quite a bit of juice, add that as well ), red pepper flakes, salt and sugar in a pressure cooker and mix. I also added a whole red chilly for the heck of it ... I like my things spicy!

Pepper flakes are missing in the picture because I was in a hurry to get my shot!!

Put it on medium heat and cook until two whistles.  Turn of the heat and let it stand for 5-7 minutes. Release the steam and enjoy the fragrance. Thats it,  didn't I say it was quick! You can taste it too if you want... where is your spoon?

Pineapple-mint chutney

Roast coriander seeds and clove until fragrant. Roughly pound the seeds and keep aside. Heat a saute pan/ kadai  on medium and add oil. Slit green chilly and add it to kadai with ginger strips. Fry for a few seconds. Add the pounded masala, sugar and vinegar and stir.

Add pineapple and salt and stir to mix. Lower the heat until pineapple is cooked and soft. When its done, stir in the mint and take it of heat.Here's a chutney to tickle all the taste buds on your tongue! Notice the ginger on top.

Here are your chutneys... enjoy it as a relish in a sandwich, top on pita chip, top on your chicken/veg patties.

Note:

1. My pineapple was quite ripe and therefore a lot sweeter. Adjust your sugar quantity if the pineapple is tangier. 
2. You can also make quick peach chutney using the same methodology.

Sending this Veggie/Fruit a Month Event - Pineapple!! You can also find about this event at Priya's Blog