A sweet and spicy jam that goes well with rice or on toast.

A sweet and spicy pineapple jam that is typically made as an accompaniment to rice on special occasions, but also just as amazing when spread on some toast (or eaten from a spoon straight out of the jar!). And trust me when I say it was good – I literally licked the bowl clean!

This jam was sent to us by some very generous friends along with lunch a couple weeks back. There wasn’t much of it to go around because it was lockdown here in Sri Lanka and they apparently couldn’t find a bigger pineapple at the time. What a tragedy, indeed! But let me tell you; the tiny bit each of us had was enough to leave us all salivating. And since we had a few pineapples sitting around at home, we asked them for the recipe and made it the very next day!

You can call it a jam or chutney, it doesn’t matter. Typically, it is made to go along with rice on special occasions but I also had it spread on a piece of toast and it was divine!

What are the ingredients needed to make Pineapple Date Chutney?
  • 1 medium-sized pineapple, cut into small cubes,
  • 1/4 tsp salt,
  • 1-2 tbsp chili powder*,
  • 1/2 tsp turmeric,
  • 150-200g sugar*,
  • 150g dates, pitted,
  • 1-2 cardamom pods, crushed,
  • Raisins and nuts, to garnish (optional)

The exact measurement for chili powder and sugar is up to you. If you like it spicier, add more chili powder, and if you like it milder, add less. As for sugar, if your pineapple is really ripe and sweet, add less, and more if you feel like it needs it.

How to make Pineapple and date chutney at home?

It’s a simple process, making this jam. Here’s what you need to do:

  1. Stew the pineapples with a pinch of salt until they become slightly soft.
  2. Add the turmeric and chili. Mix, and add the sugar. Cook until the pineapples go translucent.
  3. Add the dates and cook until they go mushy.
  4. Add some crushed cardamoms, raisins, and nuts, and remove from heat immediately.

Here’s the step-by-step guide to making your own pineapple chutney at home:

Spicy Pineapple Chutney/Jam

Prep Time: 10 min

Cook Time: 20 min

Serves: 4-5

Step 1: Slice pineapples and start cooking.

  • 1 medium-sized pineapple,
  • 1/4 tsp salt,
  • 1-2 tbsp chili powder*,
  • 1/2 tsp turmeric,
  1. Cut the pineapple into small cubes of roughly 1 cm each.
  2. Place the pineapple cubes with salt in a pan over heat and allow it to come up to a boil.
    Note: do not add any water!
  3. Then lower the heat and let it cook for another 5-10 minutes.
  4. Add the turmeric and chili powder, and mix.

Step 2: Add sweeteners and garnish.

  • 150-200g sugar*,
  • 150g dates, pitted,
  • 1-2 cardamom pods, crushed,
  • Raisins and nuts, to garnish (optional)
  1. Add the sugar and cook on low heat until all of it melts and the pineapples go translucent.
  2. Add the dates and cook until they go mushy.
  3. Add the cardamom and turn off the heat.
  4. Garnish with raisins and nuts.
  5. Serve with rice or spread on top of toast (or just eat it with a spoon like me!)

Notes

– How much chili powder you add depends on how spicy you want it to be. Add 1 tbsp, taste, and add more if you like.
– How much sugar you add also depends on how sweet you like it, as well as how much natural sweetness is there in the pineapple. Again, add the lesser amount, taste, and add more if you feel like it.
– Fry some cashews and plums to garnish at the end.

More recipes for dips, sauces, jams, and other condiments:

Have you made this recipe? I would love to hear your feedback in the comments below! I would also love to hear your thoughts, questions, or doubts.

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