Pineapple and Chilli Chutney with Ghee, Honey, Ginger and Tomato Paste (Anaras Jhal Chutney)

A warm, sweet-spicy pineapple chutney with ghee, honey, dried red chilies, and a hint of tomato paste for extra depth. Great with rice, snacks, or as a side.

Prep Time10

Cook Time15

Course: chutneys

Cuisine: Indian

Servings:

Calories: 369kcal

Ingredients

1 ripe sweet pineapple
1 tablespoon ghee
3 dried hot red chilies e.g. Thai or Bird’s Eye, halved
2 Indian bay leaves tej patta
2.5 cm fresh ginger, julienned or grated
1 teaspoon tomato paste
2 tablespoon honey adjust to taste
1 teaspoon rock salt or more to taste
350 ml water

US Customary - Metric

Instructions

Prepare the pineapple: Peel the pineapple, remove the tough eyes, and cut the flesh into small cubes. Collect any juice released while cutting—it will go into the chutney.
Sauté the spices: In a deep pan, melt the ghee over medium-high heat. Add the dried chilies and bay leaves, and fry briefly. Then add the ginger and sauté just until lightly golden (don’t let it brown).
Add tomato paste: Stir in the tomato paste and fry for 30 seconds to reduce its acidity.
Add the fruit and seasonings: Add the pineapple cubes (and juice), honey, and salt. Stir well and let everything simmer for a few minutes.
Simmer: Pour in the water, bring to a boil, then reduce the heat and let it simmer uncovered for about 15–20 minutes, until the chutney thickens and looks glossy.
Taste and adjust: Add more honey or salt to taste, if needed.
Serving: Serve warm or at room temperature with snacks, rice dishes, or as a dip.
Storage: Keeps in the fridge for 2–3 days in a sealed container.

Notes

Pineapple ripeness: Use a sweet, fully ripe pineapple for best results. If the fruit is too tart, the chutney may need extra honey to balance the flavors.
Fresh vs. dried chili: I once tried making this with fresh green chili, and while it brought sharp heat, the flavor felt a bit too direct. Dried chilies (especially when lightly fried in ghee) offer a slower, more rounded heat and add a subtle smoky note that complements the sweetness of the pineapple much better. They also blend more smoothly into the overall flavor.
Chili choices: For intense heat, go with Thai or Bird’s Eye. For a milder but colorful option, use Kashmiri chilies—they’re gentle and add a beautiful red hue.
Ghee vs. oil: Ghee adds a nutty, rich base flavor. Neutral oil can be used as a substitute, but the depth won't be quite the same.
Tomato paste: Just a teaspoon adds a gentle umami lift without overpowering the chutney. It's subtle but really ties everything together.
Sweetener options: Honey offers a soft, floral sweetness that works especially well with pineapple. If cooking at high heat, stir it in near the end to preserve flavor. Maple syrup or jaggery can also be used, depending on the profile you're after.
Texture control: For a smoother chutney, mash some of the pineapple pieces partway through cooking. For a chunkier texture, leave the cubes intact and stir gently.
Serving ideas: This chutney is great with dal and rice, grilled meats, or as a side to parathas or pakoras. Also works as a tangy spread on sandwiches or wraps.
Storage tip: Keeps in the fridge for 2–3 days. The flavor often deepens after resting for a few hours.

Optional twists:

Add a small piece of cinnamon stick or cardamom pod for warmth
Stir in a few raisins or chopped dates for extra sweetness
Use a splash of lime juice at the end if your pineapple is very sweet
A tiny pinch of smoked paprika or black salt can change the mood entirely

Nutrition