Ingredients:
1 heaped cup of long strips of Pineapple fresh
1 clove Garlic, finely chopped
8 Dates cut into thin and long strips
2 teaspoons Salt
1/2 teaspoon Red chili pepper
1/4 teaspoon big Cardamoms, ground
1 teaspoon Caramel syrup
3 teaspoons Raisins
3/4 cup Vinegar
1 heaped teacup Sugar
1 cup Water
1 clove Garlic, finely chopped
8 Dates cut into thin and long strips
2 teaspoons Salt
1/2 teaspoon Red chili pepper
1/4 teaspoon big Cardamoms, ground
1 teaspoon Caramel syrup
3 teaspoons Raisins
3/4 cup Vinegar
1 heaped teacup Sugar
1 cup Water
METHOD:
- Cook pineapple, garlic and dates with water on a low fire till tender and water is absorbed.
- Add sugar, Red chili pepper , salt, cardamoms, vinegar and cook on hot fire till it becomes a little thick.
- Mix raisins and caramel syrup and cook for a few minutes.
- Pour into a jar. This chutney can be kept for one year.
- Note: If fresh pineapple is not available, the same amount of tinned pineapple can be used
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