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Pineapple chutney served in a jar
Sweet and Sour Pineapple Chutney

Bengali Sweet & Sour Pineapple Chutney

Author: Flavelo
Sauces and Gravies Recipes Vegetarian & Vegan Dishes
Chutney is the soul of Indian cuisine, the 'exclamation point' of a meal. This Bengali-style Pineapple Chutney (Anarasher Chutney) isn't like store-bought jam: it's chunky, spicy, and perfectly sweet-salty-sour. Vinegar and sugar preserve it, while 'Panch Phoron' (Bengali five-spice) gives it that signature exotic aroma. Perfect with cheese, meats, or just rice.
🕒 Prep Time 15 mins
🍳 Cook Time 35 mins
⌛ Total Time 50 mins
🍽️ Servings 6 servings
🔥 Calories 145 kcal
🌍 Cuisine Indian (Bengali)

Ingredients

Equipment Needed

  • Heavy-bottomed Pot
  • Wooden Spoon
  • Knife and Cutting Board

Instructions

1 ✓

Prep the pineapple by removing the core and chopping the flesh into 1/2-inch cubes. Grate the ginger.

Tip: Cooking breaks down the bromelain enzyme, so the pineapple won't sting your tongue.
2 ✓

Heat oil in the pot. Add the Panch Phoron and dried chilies. Sauté for 30 seconds until seeds crackle and are fragrant.

Tip: Toasting spices in hot oil (tempering) releases their essential oils.
3 ✓

Add pineapple chunks, grated ginger, and salt. Cook over medium heat for 5-8 minutes until pineapple softens and releases juice.

Tip: Salt helps draw moisture out of the fruit.
4 ✓

Stir in sugar and vinegar. Mix until sugar dissolves.

Tip: The vinegar-sugar combo (agrodolce) creates the base flavor and preserves the chutney.
5 ✓

Simmer on low, uncovered, for 20-25 minutes until the liquid thickens and pineapple turns translucent. Add raisins in the last 5 minutes.

Tip: Slow reduction allows natural pectin and sugar to gel the mixture.

Recipe FAQ

What is Panch Phoron?
A mix of five seeds: fenugreek, nigella, cumin, black mustard, and fennel. If unavailable, use nigella seeds and cumin.
It's too runny?
Pineapple releases a lot of water. Be patient and cook until the liquid becomes syrupy.

Ingredients

  • 1 medium Pineapple (peeled, cored, diced)
  • 3/4 cup Brown Sugar
  • 1/3 cup Apple Cider Vinegar
  • 1 tsp Panch Phoron (or mix of cumin and nigella seeds)
  • 2 whole Dried Red Chilies
  • 1 inch piece Fresh Ginger (grated)
  • 1/4 cup Raisins (optional)
  • 1 pinch Salt
  • 1 tbsp Vegetable Oil