Pineapple Chutney

Name: Pineapple Chutney (Cutni Nanas)
Cuisine: Malaysian
Ingredients: Onion ½, peeled and thinly sliced; Ginger 2-cm (1-in) knob, peeled and thinly sliced; Cardamom pods 4; Cinnamon stick 10-cm (4-in); Ghee 70 g (2½ oz); Star anise 2; Turmeric powder 1 Tbsp; Dried prawns (shrimps) 4 Tbsp, soaked, drained and finely pounded; Castor sugar 6 Tbsp; Water 250 ml (8 fl oz / 1 cup); Mustard seeds 2 tsp; Tamarind juice 3 Tbsp, made from 1 Tbsp tamarind pulp mixed with 3 Tbsp water and strained; White vinegar 2 Tbsp; Salt to taste; Mango chutney 4 Tbsp; Red chillies 4, seeded and pounded to a paste + 2, seeded and quartered lengthwise for garnishing; Cloves 4; Pineapple 1, peeled and sliced; Garlic 2 cloves, peeled and finely chopped

Cutni Nanas

Preparation info

Difficulty
Easy

Appears in

The Best of Chef Wan Volume 1

By Chef Wan

Published 2018

About

Ingredients

Pineapple 1, peeled and sliced
Turmeric powder 1 Tbsp
Ghee

Asia
Malaysia
Preserve
Fish course
Pescatarian
South East Asia
Gluten-free

Method

Mix the pineapple with turmeric powder until well coated. Set aside.
Heat ghee in a wok and sauté cinnamon, cardamom pods, cloves, star anise and ginger, onion and garlic until golden brown.
Add the pounded red chillies, dried prawns and mustard seeds. Cook over medium heat until fragrant.
Add the pineapple, water, sugar, vinegar, tamarind jui

Part of

Salads & Vegetables

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