Saturday, 7 April 2012

Pineapple Chutney in M/W

Made n Enjoyed
Hello readers,

Weather is getting really nice here and you can see lots of fresh and tropical fruits available every where..I love to buy seasonal vegetables and fruits...Recently I bought really juicy pineapples from the super market, and my kitchen was full of the sweet smell of pineapples..They were very very sweet and juicy..but there was just one problem, can't have too much  raw coz it causes skin reactions...:-( so I was thinking how will I finish them, and same time I saw my friend Nivedita's blog and this recipe came up..the way she described the chutney, I just fell in love with it there and then..and she was absolutely right, the taste is amazing..it was great hit with us..just like Nivedita said, it does make you crazy :-)


Nivedita has so many mouthwatering recipes on her blog, I have tried so many of them but especially she is expert in making chutneys...I should give her a nick name here..." Chutney queen"...:-) Nive please don't mind..this is just for fun..but let me tell you  recipes are lip smacking..Trust me !!



I have followed her recipe mostly her way, just in last step I 've made a little change..she ground the chutney and did the vaghar, where I did vaghar first and then  I ground the chutney...also my pineapple was too sweet, so I added less jeggary and added little lime juice to make little tangy..



Sorry but let me just remind you friends..Please if you can , vote for my recipe on given link below.
Recipe name :- Pistachio Cupcakes with cream cheese
Page no :- 38
Name :- Jagruti Dhanecha

http://www.facebook.com/myfavouriterecipes?sk=app_142288745871074

you will need :-
  • 1 cup pineapple chunks ( you can use tin one too )
  • 1 dry red chilli
  • 1 -2 tsp red chilli powder
  • 1 tsp whole cumin seeds
  • 1/4 cup jeggary ( I used less )
  • salt to taste
  • pinch of hing ( asafoetida )
  • 1 tbsp fresh grated coconut
  • 1-2 tbsp oil
  • 1/2 tsp mustard seeds
  • few fresh curry leaves

Method:-
Place cubed pineapple chunks in M/W safe bowl and cook in microwave for 2-3 minutes. 
Take it out, add jeggary, salt, cumin seeds, hing, dry red chilli and chilli powder.
Again cook for 2-3 minutes, keep stirring between. Leave it aside to cool.
Add fresh coconut.
Heat oil in a bowl in a M/W safe bowl, add mustard seeds and curry leaves, cook it about 1 minute. Add vaghar in to pineapple mix.
Mix well, add pineapple mix in to a grinder and grind it. Transfer into a serving bowl.
Serve with roti, paratha, bread, toast, sandwich, idly, dosa anything...but hey guys I used this chutney somewhere else too..just wait for the recipe..coming soon !!
Note :- you can make this chutney on gas stove too...






9 comments:

  1. Wonderfullll clicks n looks so spicy yumm

    ReplyDelete
  2. HI JAGRUTI.
    I AM HAPPY THAT YOU LIKED IT.
    THANKS FOR THE TITLE, I LIKED IT...
    AS USUAL, CLICKS ARE BEAUTIFUL

    ReplyDelete
  3. often prepare pineapple jam but this microwave method is really good. will try soon.

    ReplyDelete
  4. good one- loved this MW version

    ReplyDelete
  5. Just voted for you. I make this but do not cook the pineapple.

    ReplyDelete
  6. Made this for dinner today to go with dosa... superb!

    ReplyDelete
  7. The chutney looks really delicious. I must try making it soon.

    ReplyDelete

The greatest good you can do for another, is not just share your riches, but reveal to them their own.
Disraeli

Thank you very much for visiting JCO, I really appreciate your comments and suggestions. Hope to see you again soon, have a great day!
PLEASE NOTE THAT INCLUDING YOUR WEBSITE LINK IN THE COMMENT WILL RESULT IN YOUR COMMENT BEING DELETED.

Printfriendly

Related Posts Plugin for WordPress, Blogger...