Pineapple Pickle Recipe – Sweet Paprika & Mustard Seed Chutney

Last Updated on 2 months by Neha Deshmukh

Pineapple Pickle Recipe – Sweet Paprika & Mustard Seed Chutney

Hey everyone! If you’re anything like me, you’re always looking for that one pickle that just hits different. Something sweet, tangy, and with a little bit of a kick. Well, look no further! This pineapple pickle, with its lovely blend of sweet paprika and mustard seeds, is exactly that. I first stumbled upon a version of this at a friend’s Onam Sadhya, and I’ve been tweaking it ever since to get it just right. It’s surprisingly easy to make, and the flavors develop beautifully over a few days.

Why You’ll Love This Recipe

This isn’t your grandma’s mango pickle (though we love those too!). This pineapple pickle is a delightful change of pace. It’s a fantastic way to use up ripe pineapple, and the sweet paprika gives it a unique, almost fruity depth. Plus, it’s a wonderful accompaniment to rice, roti, or even just enjoyed straight from the jar (don’t judge!). It’s a vibrant, flavorful addition to any Indian meal.

Ingredients

Here’s what you’ll need to whip up a batch of this deliciousness:

• 1.5 tbsp oil
• 0.5 tsp mustard seeds
• 2-3 whole red chillies
• Half a pineapple
• 2 tsp sweet paprika powder
• 1 pinch sugar
• Salt to taste

Ingredient Notes

Let’s talk ingredients – getting these right makes all the difference!

Pineapple: Choosing the Right Pineapple for Pickling

You want a pineapple that’s ripe, but still firm. It should smell sweet at the base, and give slightly when you gently squeeze it. Avoid pineapples that are overly soft or bruised. About 500g – 700g of pineapple is perfect for this recipe.

Mustard Seeds: Black vs. Yellow – Which to Use?

I prefer using black mustard seeds for this pickle. They have a more pungent, robust flavor. Yellow mustard seeds are milder, and will still work in a pinch, but you might want to add a little extra for that signature kick.

Sweet Paprika: Exploring Regional Variations & Flavor Profiles

Sweet paprika is key here! Hungarian sweet paprika is fantastic, but any good quality sweet paprika will do. It adds a lovely color and a subtle sweetness that complements the pineapple beautifully. Don’t confuse it with smoked paprika, though – that will change the flavor profile completely.

Whole Red Chillies: Adjusting Spice Levels

The number of red chillies you use depends on your spice preference. I usually go with 2-3 for a mild-medium heat. You can add more if you like it fiery! Remember to handle chillies with care – avoid touching your eyes afterwards.

Oil: Selecting the Best Oil for Authentic Flavor

Traditionally, this pickle is made with mustard oil. However, if you don’t like the strong flavor of mustard oil, you can use any neutral oil like sunflower or vegetable oil. I sometimes use groundnut oil for a slightly nutty flavor.

Salt: The Importance of Quality Salt in Pickling

Use good quality salt – I prefer sea salt or Himalayan pink salt. Avoid iodized salt, as it can sometimes affect the color and flavor of the pickle.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the oil in a kadhai (or a deep frying pan) over medium heat.
2. Once the oil is hot, add the mustard seeds. Let them crackle – this is important for releasing their flavor!
3. Add the whole red chillies and diced pineapple pieces. Now, we cook! Cook uncovered, stirring occasionally, for about 5-7 minutes.
4. Once the pineapple reduces slightly, add the salt, sweet paprika powder, and a pinch of sugar. Give it a good mix, making sure everything is well combined.
5. Continue cooking until most of the moisture evaporates and the oil starts to separate from the mixture – this usually takes around 10 minutes. You’ll know it’s ready when it looks glossy and slightly thickened.
6. Remove from heat and let it cool completely before transferring to an airtight glass container. This is crucial to prevent condensation and mold growth. Refrigerate for at least a couple of days for the flavors to meld. Trust me, it gets better with time!

Expert Tips

A few little things I’ve learned along the way…

Achieving the Right Texture

You want the pickle to be slightly chunky, but not overly watery. Cooking it until the oil separates is key to achieving the right consistency.

Preventing Mold Growth

Make sure all your utensils and the jar are completely dry before using them. Cooling the pickle completely before storing it is also essential.

Adjusting Sweetness and Spice

Don’t be afraid to adjust the sugar and chilli levels to your liking! Taste as you go and add more if needed.

Understanding the Cooking Process

The key to a good pickle is slow cooking. This allows the flavors to develop and the pineapple to soften without burning.

Variations

Let’s get creative!

Vegan Adaptation

This recipe is naturally vegan! Just double-check your sugar source if you’re very strict.

Spice Level Adjustment: Mild, Medium, Hot

• Mild: Use 1 red chilli or remove the seeds from the chillies.
• Medium: Use 2-3 red chillies.
• Hot: Add 4-5 red chillies or a pinch of cayenne pepper.

Festival Adaptation: Serving During Onam or Makar Sankranti

This pickle is a wonderful addition to a festive Sadhya spread during Onam. It also pairs beautifully with the winter harvest dishes served during Makar Sankranti.

Regional Variations: South Indian vs. North Indian Styles

In South India, you might find this pickle made with a touch of asafoetida (hing) for added flavor. North Indian versions sometimes include a squeeze of lemon juice for extra tang.

Serving Suggestions

This pineapple pickle is incredibly versatile!

• Serve it with rice and dal for a simple yet satisfying meal.
• Enjoy it as a side dish with roti or paratha.
• Add a spoonful to your yogurt for a flavorful dip.
• It’s also fantastic with cheese and crackers!

Storage Instructions

Store the pickle in an airtight glass container in the refrigerator. It will last for at least 2-3 weeks, but the flavor will continue to develop over time.

FAQs

Got questions? I’ve got answers!

How long will this pineapple pickle last in the refrigerator?

Properly stored, it should last for at least 2-3 weeks, but it’s best enjoyed within a month for optimal flavor.

Can I use frozen pineapple for this recipe?

While fresh pineapple is best, you can use frozen pineapple in a pinch. Just make sure to thaw it completely and drain off any excess liquid before using it.

What if my pickle is too salty?

Add a little bit of sugar or a squeeze of lemon juice to balance the flavors.

Can I adjust the sweetness level after it’s made?

It’s difficult to adjust the sweetness after it’s made. It’s best to taste and adjust the sugar while you’re cooking it.

What type of container is best for storing homemade pickles?

Glass jars with airtight lids are ideal. Avoid plastic containers, as they can absorb flavors and odors.

Is it necessary to cool the pickle completely before storing?

Yes! Cooling it completely prevents condensation from forming inside the jar, which can lead to mold growth.

Enjoy making (and eating!) this delightful pineapple pickle. Let me know how it turns out in the comments below!