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With images of huge stockpots boiling above and getting chained to some hot stove and oven for countless hours at the end, it’s no surprise that so many people stay away from the concept of cooking food for big crowds with more tenacity than they prevent being last at the dinner line.
In regards to cooking for a large crowd, the preparation phase is the most essential. You absolutely must plan your meals when feeding a massive set of people. This goes beyond the notion of spaghetti or fried chicken since the meals you’re planning. You need to learn how many portions you will need. While clearly you will never understand how hungry people would be or who’ll consume just how much in regards to cooking for a big audience it’s a fantastic idea to always plan for a few additional mouths if some want a little more than you might think (you may want to double portions for teen and college aged guys that will be dining).
You want to know at least a overall number of portions to prepare and adapt your recipe to be able to accommodate those needs. Some people find it much simpler if they could double or triple snacks instead of scaling them to particular serving sizes. If it works great for you by all means incorporate this clinic when cooking for audiences. One thing you have to be conscious of is you will have to include so as to make the meal you are planning.
Having the proper ingredients and the proper quantities of ingredients is far more important in bulk recipes than is often necessary in smaller recipes as there is not as much leeway when it comes to creating the proper consistency. You should bear this in mind when making purchases for the own cooking for a large crowd event.
This would indicate that instead of cooking one really huge bowl of lasagna for a triple sized crowd, they would rather cook three regular sized pans of lasagna. This accomplishes two things indeed and is something that you may wish to keep in mind regardless of the excess time spent at the kitchen.
First of all, if something goeswrong just one third of this meal will be in shambles as opposed to the entire dinner. Second, you have a better chance of locating consistency issues before the baking begins if you are using measurements and cooking containers which you are familiar with and comfortable using. It is always wisest to find errors and omissions sooner instead of later when it comes to cooking as not many ingredients can be properly added after the actuality.
While cooking for crowds may send some to dizzying spells with heart palpitations it helps in case you take a few deep breaths, then sit down, then plan your menu, then organize your meals, create a list of your ingredients, and cook in a manner that is comfortable for you. If you’d rather get it all over with in one fell swoop, then by all means do precisely that. If you’re more comfortable making several dishes of household favorites then that’s probably going to be the ideal course of action in order to fulfill your big crowd cooking needs.
Most importantly you need to remember when searching for audiences is that you might have just earned yourself a well-deserved night off afterwards. Cooking for audiences is time consuming and needs to be approached if well rested (if that is even possible) for the best results. There’s something which is really extremely satisfying about knowing that you have fed a crowd and fed them well.
If you have only a few campers and are looking for some easy camp cooking, try out the easy and speedy technique of tin could cooking. All you’ll need is a clean tin can – a 1 gallon size can works well. Your source of warmth may be small campfire, or if wood burning is prohibited, a small buddy burner will work well, which can be located at sporting good stores or online. Put your meal from the tin could and simply warm the contents of your can over a fire. You will have a hot meal ready in minutes. This technique works great for sauces, beans and poultry.
A more time-consuming pub cooking technique which also produces yummy food is pit cooking. It is also a great camp cooking method if you are using a dutch oven or cast iron cookware. Pit cooking warms your food by heating rocks and coals which are concealed in the floor. As the rocks cool away, their emitted heat cooks the food. To pit cookfirst dig a hole that is roughly three times bigger than your own cookware. Line the pit with stones and build a fire in the middle. When the fire has burnt rapidly for approximately one hour, push the hot coals and stone into the center. Layer your wrapped food covered skillets on top of the stones and coals and place more on top. After a couple of hours, you’ll have some tasty camp food to relish.
We hope you got insight from reading it, now let’s go back to pineapple chutney recipe. You can have pineapple chutney using 17 ingredients and 4 steps. Here is how you do it.
The ingredients needed to prepare Pineapple chutney:
- Prepare 1 chopped pineapple
- You need 1 tbsp mustard oil
- Provide 1/2 tsp mix Cumin, Brown Mustard, Fenugreek, onion seeds and Fennel
- You need 2 bay leaves
- Get 1 dry chilli
- Take 1 piece cinamom
- Get 3,4 clove
- Provide 1/4 tsp black mustard seeds
- Prepare 25 gm cashewnut
- Provide 20 gm raisin
- Get 200 gm sugar
- You need 1/3 tsp salt
- Use Some chopped mango leather (Aam papad)
- Provide 1 tsp lemon juice
- Use 1 tsp ginger grated
- Use 1/4 tsp roasted punch phoron masala
- Use (Cumin, Brown Mustard, Fenugreek, onion seed and Fennel)
Instructions to make Pineapple chutney:
- Remove the core and cut pineapple into very small pieces. Or grind it.
- Heat oil in a non-stick pan over low flame. Add mustard seeds, cumin seeds, fennel seeds, onion seeds, dry red chilli, cinnamon and cloves. When mustard seeds start to splutter. Add chopped pineapple,
- Now add raisins cashew Aam papad and sugar. Mix well and cook for 3 minutes.
- Add 1/4 cup water and salt. Bring mixture to boil over medium flame. - When mixture starts to boil, reduce flame to low and simmer for 10-15 minutes until pineapple pieces become soft. Stir in between occasionally to prevent sticking. When mixture turns thick, turn off flame and let it cool at room temperature.
Add half the quantity of jeera, saunf, rai, methi, onion seeds and salt. Pineapple Chilli Jam is a sweet and spicy relish with a similar combination of flavours to mango chutney. The pineapple and chillies combine so well with ginger and garlic and an unusual 'secret' ingredient. It's really delicious served with cheese, burgers or cold meats. Finally, I gotta tell you: pineapple chutney is a great recipe for (whispers) Christmas.
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