Queen pineapple chutney
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A sweet-sour chutney of Tripura's fragrant Queen pineapple, tempered with panch phoron and served at the end of a meal.
Region: TripuraOccasion: Feasts, weddings and festive mealsTime: 30 minServes: 6Vegan
Ingredients
- 2 cups ripe Queen pineapple, chopped into small pieces
- 4–5 tbsp sugar or jaggery
- ½ tsp panch phoron
- 1 dried red chilli
- ¼ tsp turmeric
- A pinch of salt
- 1 tsp mustard oil
- 1 tbsp raisins (optional)
- ½ cup water
Method
- Heat the oil and add panch phoron and the red chilli.
- Add the pineapple, turmeric and salt and stir for 2 minutes.
- Add water and cook until the pineapple softens.
- Add sugar or jaggery and raisins and simmer until the chutney is glossy and thick.
- Cool and serve at room temperature as the last course of the meal.
History
The Queen variety of pineapple grows widely on Tripura's hill slopes and has a GI tag as Tripura Queen pineapple.
Significance
A sweet chutney is the customary end to festive meals in Tripura's Bengali homes, and local Queen pineapple makes it a speciality of the State.