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Summer Recipe: This Pineapple-Jaggery Chutney Can Be A Perfect Lunch Accompaniment In A Summer Afternoon


  • Pineapple is a really candy fruit, therefore could be loved in its pure type
  • Pineapple is wealthy in vitamin C
  • Jaggery is loaded with antioxidants

Summer season is right here and so is the time to bask in some juicy seasonal fruits – pineapple being one in every of them. This candy and bitter fruit, also referred to as ‘anaras’, will not be solely tasty but in addition has a number of dietary advantages. This fruit is wealthy in vitamin C, making it a great summer season fruit to maintain an individual cool and hydrated. According to the e-book Healing Foods by DK Publishing, pineapple is an efficient supply of manganese and the core comprises the proteolytic enzyme bromelain, a robust anti-inflammatory used to deal with bowel and joint issues.

Pineapple is a really candy fruit, therefore could be loved in its pure type. But if you happen to go searching, additionally, you will discover some scrumptious pineapple-based recipes that makes the fruit but extra fascinating (for instance, pineapple kheer, pineapple raita and many others). Adding on to the checklist, right here we deliver you a sweet-and-tangy chutney recipe that features the goodness of each pineapple and jaggery. On that observe, jaggery is loaded with antioxidants and helps to flush out toxins from physique. It additionally aids good digestion.

tfrs36agPineapple is an efficient supply of manganese

Here’s The Recipe For Pineapple-Jaggery Chutney:


Pineapple- 1 cup (chopped)

Jaggery- half cup (powdered)

Lemon juice- 1-2 tablespoon

Refined oil- 1 teaspoon

Mustard seeds- half teaspoon

Roasted jeera-dhania powder- 1.5 teaspoon

Roasted dry chilli powder- half teaspoon

Salt- as per style

Water- half cup


Step 1. Boil water in a saucepan. Switch off the flame and dissolve the jaggery powder in it.

Step 2. Heat a pan, add oil to it. Add mustard seeds and toast until they crackle.

Step 3. Add chopped pineapple, salt and sauté for 30 seconds on medium flame.

Step 4. Add the dissolved jaggery water to the pan and shut the lid. Let the pineapple boil within the water.

Step 5. Once the pineapple are nicely cooked and you’re proud of the consistency, swap off the flame.

Step 6. Add lemon juice and roasted masalas and blend.

Pro Tip:

You can add kind of jaggery powder and lemon juice as per the sweetness of pineapple. Likewise, measurement of water also can differ as per the consistency of the chutney.

Serve this sweet-and-tangy chutney in your lunch menu and soothe your self in a sizzling summer season afternoon. Happy summer season!

About Somdatta SahaExplorer- that is what Somdatta likes to name herself. Be it by way of meals, folks or locations, all she craves for is to know the unknown. A easy aglio olio pasta or daal-chawal and a superb film could make her day.

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