Pineapple Chutney

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

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
Fish course
Preserve
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