Bengali Pineapple Chutney | Sweet and Spicy Pineapple Chutney

          Pineapple chutney a sweet and spicy chutney famous in Bengali cuisine.I don't know much about their cuisine, but came across many recipe calls for panch phoron as a spice.So i can say one variedly  used spice in bengali cuisine is panch phoron .'panch' means 5 , 'phoron' means spice.so the powder is a mix of five seeds like Mustard/rai,jeera,fennel/saunf,nigella/kalaunji and fenugreek/methi daana.Usually panch phoron is added to ghee /oil that makes the oil aromatic and give the dish a special taste.

               I love love this chutney very much after i had it in a Bengali caterer place.I tried to replicate it in my kitchen but it ended in a big flop.Any one who don't know much about Bengali cuisine will end up in similar result as mine.
        This sweet,sour ,spicy chutney goes well with idli,dosa,chapathi,roti ,bread and even as a side dish for rice.Kids would love to eat with anything like as a dip for their chips too.If you have any complaints of kids not eating fruits, try this to include some fruit to their diet.It is vegan and its healthy without adding much calories to your diet.
 

               I don't have the stock of nigella so used black pepper instead.I also used less sugar instead of 1 cup sugar mentioned in the recipe in order to reduce the empty calorie.I used regular red chilies which are more spicier.If you have Kashmir red chilies you can use it according to your spice level.Anything from 1-2 is enough for the amount of fruit mentioned in the recipe.
    It was spicier and more watery  so i drained most of  the water after pressure cooking.You can use this drained water  for preparing any smoothies or while preparing cookies.
     

    Love anarosher? make kids favorite fruit pops ,want a south Indian recipe ? read pineapple rasam ,Want a chunky dip ? read pineapple salsa ,You can even make dessert like Pineapple kesari

   Step by step picture recipe for making bengali pineapple chutney:            

• Prepare panch phoron by roasting 1/4 tsp of each jeera,fennel,mustard,pepper and methi seeds.When its cool, grind it to powder.

• Wash and chop ginger and keep it ready.Heat oil in a pressure cooker.Add panch poron,ginger,red chili.Add chopped pineapple,dates,prunes,salt and sugar to the cooker.

• Pressure cook along with little water for 3-4 whistles.Cool and grind it to a coarse paste.If the chatni is still  spicy, add lemon juice and store in airtight container.

• Anarosher chatni is ready .Serve it with your favorite breakfast items like idli,dosa,bread ,roti,chapathi.

                                                                         Pineapple Chutney Recipe

                                          How to make anarosher chatni  

 Cuisine: Indian   Category:Side Dish Prep time:10 minutesCook time:30 minutes  Total Time: 20 minutes Yields:1 cup

Ingredients:

• 2 cups pineapple.
• 1 tsp salt.
• 3-4 tbsp sugar.
• 1 tsp panch poron(jeera,fennel,mustard,black pepper(kalonji),methi seeds) **.
• 1 red chili.
• 1 inch ginger.
• 1 tbsp oil.
• 3 dates, 3 prunes or 6 dates.
• 1 lemon juice(optional)

Method:

• Prepare panch phoron by roasting 1/4 tsp of jeera,fennel,mustard,pepper and methi seeds.
• When its cool grind it to powder.
• Wash and chop ginger and keep it ready.
• Heat oil in a pressure cooker.Add panch poron,ginger,red chili.
• Add chopped pineapple,dates,prunes,salt and sugar to the cooker.
• Pressure cook along with little water for 3-4 whistles.
• Cool and grind it to a coarse paste.
• If the chatni is still  spicy, add lemon juice and store in airtight container.
• Anarosher chatni is ready .Serve it with your favorite breakfast like idli,dosa,bread ,roti,chapathi.

Note:

•     I ran out of nigella so used black pepper instead .
•    I used regular red chilies instead of kashmiri chilies which are less in spice.If you use kashmiri chilies use 2 for higher spice.In case if its too spicy add more sugar.
•    Actual recipe called for 1 cup sugar .I just used 3 tbsp sugar.So drained all of the water to reduce the spice.