A fruity-spicy chutney with tropical freshness and Ayurvedic depth. The combination of sweet pineapple, aromatic spices, and a touch of honey makes this chutney the ideal companion for Dal, curries, or grain dishes.
Ingredients (for approx. 4 servings)
Base:
1 fresh pineapple
1 small onion
1 large slice fresh ginger
2 chili peppers (to taste)
Spices & Aroma:
1 tbsp sesame oil
1 tsp allspice
2 cloves
1 tsp mustard seeds
1 tsp curry
¼ tsp Garam Masala
½ tsp salt
1 tsp honey
½ bunch fresh cilantro
Preparation (approx. 20 minutes)
Prepare pineapple: Peel the pineapple, remove the core, and cut the flesh into small cubes.
Toast spices: Heat sesame oil in a pot. Briefly toast the mustard seeds, allspice, and cloves until fragrant.
Aromatic base: Finely chop the onion, chili, and ginger and add to the spices. Allow to brown slightly. Stir in the curry.
Cook pineapple: Add the pineapple cubes and simmer gently for 3–5 minutes until soft but still structured.
Season and finish: Remove from heat and season with salt, honey, and Garam Masala. Finally, stir in the freshly chopped cilantro.
Tip: The chutney can be served warm or cold and keeps in the refrigerator for 2–3 days.
Ayurveda Tips:
Best time of day: At midday or in the evening as a side dish to warm meals.
Constitution: Particularly balancing for Kapha through the stimulating spices. Vata and Pitta should adjust the heat level to their preference.
Variations: Refined with a bit of lime juice or topped with toasted sesame seeds.
Nutritional Values per Serving
| Nutritional Values | Amount | % NRV* |
|---|---|---|
| Calories | 120 kcal | 6.0% |
| Protein | 1.2g | 2.4% |
| Carbohydrates | 22.5g | 7.5% |
| Fat | 3.8g | 5.4% |
*Based on a 2000-calorie diet
