Pineapple Coconut Chutney
A sweet and tangy chutney made with ripe pineapple, coconut, and aromatic spices. Perfect as a dip, side, or accompaniment to Indian meals. This indian-inspired indian (vegetarian) ready in about 30 minutes blends diced pineapple, grated coconut, slit green chilies into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 120 calories and feeds 6, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 cup, diced pineapple
- 1 cup, grated coconut
- 2, slit green chilies
- 1 tbsp grated ginger
- 1 tsp mustard seeds
- 1 tbsp, roasted urad dal
- 1 tbsp, soaked and squeezed tamarind
- 1/2 tsp salt
- 2 tbsp oil
Instructions
- Step 1: Heat oil in a small pan over medium heat. Add mustard seeds and let them pop for 30 seconds. Add urad dal and green chilies, sauté for 1-2 minutes until the dal turns golden.
- Step 2: Add grated coconut, diced pineapple, ginger, tamarind, and salt. Cook for 8-10 minutes, stirring occasionally, until the mixture thickens and the flavors meld together.
- Step 3: Let the chutney cool slightly, then blend into a smooth paste using a blender or food processor. Adjust seasoning and serve chilled or at room temperature.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Pineapple Coconut Chutney take to make?
Total time is about 30 minutes (10 min prep + 20 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Pineapple Coconut Chutney?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Pineapple Coconut Chutney?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Pineapple Coconut Chutney for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Pineapple Coconut Chutney vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
My whole family loved this.
- ★★★★☆
Nice recipe! Presentation was beautiful. Flavor was good, not great.
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
