Anarosher Chutney (Pineapple Chutney)

This is a quintessential Bengali dish. It usually accompanies a spicy mutton or fish dish to balance out the taste buds with a little sweet and sour at the end of a heavy meal. This gooey, sweet, sour, spicy deliciousness was made with a pineapple that was a bit sour to eat. A pretty good reason to use up the not-so-perfect fruit, right? Also this was exactly the  accompaniment I needed for the spicy meal of lamb curry I made @sarchakra 

COOK TIME: 40 mins 

PREP TIME: 10 mins 

YIELDS: 3-4 

  • Pineapple 1, cored and chopped
  • Mustard oil 1 tsp 
  • Fenugreek ¼ tsp 
  • Fennel seeds ½ tsp 
  • Nigella seeds ⅛ tsp 
  • Celery seeds ⅛ tsp 
  • Cumin seeds 1 tsp 
  • Whole red chilies 2, broken 
  • Turmeric 1 tsp
  • Golden raisins ¼ cup 
  • Sugar ¾ cup 
  • Lemon juice 1 tbsp 
  • Salt 1 tsp 

Method

  • Heat mustard oil. Temper red chilies, fennel seeds, fenugreek, celery seeds, nigella seeds and cumin seeds. Let it cook a few seconds till aromatic.
  • Add in chopped pineapple and turmeric. Let it cook for 5 minutes.
  • Add sugar, raisins, lemon juice and salt. Add 1/2 cup of water.
  • Turn the heat down to a simmer and cook till the pineapple is soft and the sauce has thickened almost like a jelly. 
Tempering
Adding the raisins
Letting it cook
Pineapple Chutney is ready
Closeup

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