Pineapple Chutney ( Anarosher Chatni )

Bengali Chutney is little different in taste from the Chutney of other parts of India. It’s not a condiment, rather in Bengali Cuisine, Chutney is a side dish and a part of a meal. It’s served at the end of a Bengali meal just before the dessert. It tastes usually sweet and sometimes a combination of tart and sweet with a hint of spicy.  Most of the Bengali Chutneys are made of seasonal fruits like tomatoes, mangoes, pineapple, papaya or a combination of fruits and dry fruits.

Today I will share the recipe of Pineapple Chutney, that I cooked for a potluck party where everyone liked it. So thought of sharing the recipe here. This is really easy and quick one to prepare. The taste is sweet and a bit spicy, perfect to complement any lunch or dinner menu. I have used fresh pineapples here but the canned pineapples will also work well here.  So if you are a Chutney-lover, do try this recipe and enjoy it until licking your fingers clean. 

Recipe of Pineapple Chutney ( Anaraser Chutni )

Ingredients:

Pineapple: 2 cups, peeled, cut into small pieces.
Mustard oil or any vegetable oil: 1 tablespoon 
Dry Red Chili: one, broken 
PanchPhoron: 1/2 teaspoon 
Salt: a big pinch 
Sugar: 1/2 cup or to taste 
Turmeric: a pinch 

Raisin: 3-4 tablespoons
Bhaja Masala/ Dry Roasted spice powder: 1 teaspoon (for Bhaja Masala, take 2 tablespoons of whole Cumin and one whole red Chili, dry roast them and pound it into a fine powder) 



Method:


1. Heat the oil in a pan, add panchphoron and the whole red chili. Once they start to splutter add the pineapple. Add salt and turmeric. Stir it for 4 to 5 minutues on a low heat. 

2. Add 1 and a half cup of water to it. Add the sugar and raisins. Cover the pan and let it simmer for 15 to 20 minutes. Once the pineapple becomes soft and the sauce is at your desired consistency, check the sweetness. Add sugar if needed. Turn off the gas. Add the roasted spice powder and mix it well. Serve it as a side dish with a meal. 

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