Tomato and pineapple chutney


Course: Sauces & Dips
Servings for  4  persons
Calories per Serving: 41kcal


  • Tomatoes  120 g
  • Pineapple (tinned)  120 g
  • Ginger  10 g
  • Cane sugar  1 tbsp
  • Vinegar  1 tbsp
  • Pineapple water  3 tbsp
  • Green chilli  ½ tsp
  • Turmeric powder  ½ tsp
  • Panch Foren (Indian five spice mix)  ½ tsp
  • Salt, sprinkled  1 tsp


  • Wash the tomatoes, ginger and chilli. Quarter the tomatoes. Peel the ginger and grate finely. Finely chop the chilli. Drain the pineapple ( keep the juice) and cut it into thin slices. 
    Bring vinegar, sugar, pineapple juice, ginger and all spices to a boil for approx. 5 min. without lid. Add the tomatoes and pineapple and cook for approx. 15 min. uncovered and leave to cool. 
    Serve with low-protein bread. 

Nutritional values per Serving

Calories: 41kcalProtein: 0.5gPhenylalanine: 16mgTyrosine: 10mgLeucine: 18mgMethionine: 6mg
Print Recipe

Table of Contents