Today I have a combination of favourites, Paneer, Pineapple and Olives in a delicious tomato chutney.  The sweetness of the pineapple along with the slightly bitter taste of the olives and the tangy tomatoes with the selected herbs and spices is what makes this dish, stand out from other ordinary tomato based chutney.  This is one of my top selection which I highly recommend.  

Paneer, Pineapple & Olive Chutney

Paneer, Pineapple & Olive Chutney

Preparation Time:  5 minutes

Total cooking time:  25-30 minutes

Serves:  4

This is what you will need…

  • 2 tbsp (30ml)  olive oil
  • ¼ cup finely chopped onions
  • 1 sprig curry leaves
  • 1 black cardamom
  • 2 star anise
  • 1 – 5cm piece cinnamon stick
  • ½ tbsp (7.5ml) finely diced garlic
  • ½ tbsp (7.5ml) coriander powder
  • 1 tsp (5ml) cumin powder
  • 2 tbsp (30ml) mixed masala or paprika powder or mild chilli powder
  • ½ tsp (2.5ml) roughly crushed black peppercorns
  • 1 tbsp (15ml) fresh oregano leaves
  • 2 cans chopped Italian tomatoes
  • 1 tsp (5ml) salt
  • ¼ tsp asafoetida
  • 200g paneer cubed into 18-20 pieces (replace with Tofu for a vegan option)
  • 4-5 green chillies cut diagonally
  • Fresh Pineapple cut into 12-16 small pieces
  • 12-16 black pitted olives
  • ½ (125ml) cup fresh basil roughly torn into pieces

Let’s Cook 🙂

  1. Heat oil in a pot – add onion, curry leaves, cardamom and star anise. Cook until onion is soft and translucent – 2-3 minutes
  2. Toss in garlic – fry for a few seconds and then add coriander powder, cumin powder, mixed masala, peppercorns and oregano leaves – give it a good stir.
  3. Pour in tomatoes and add salt – cook for 20 minutes, until tomatoes are cooked through. While this is cooking – in a separate pan, heat 30ml cooking oil.  Add asafoetida – toss in paneer cubes – fry for a few seconds on two sides – remove and drain on a kitchen towel.
  4. Toss in chillies – fry for a few seconds – remove and drain on a kitchen towel.
  5. Add pineapple pieces fry for a few seconds – remove and drain on a kitchen towel.
  6. As soon as tomatoes have cooked – toss in paneer, chillies, pineapple and olives – simmer on low heat for 5 minutes.
  7. Toss in fresh basil leaves just before serving.
  8. Serve as a side dish or as a main dish with rice or roti

Hot tip 😉 

  • you may omit onion and replace garlic with ginger. 
  • For a vegan option – use tofu instead of paneer