Pineapple Chutney Recipe
Ingredients
| Pineapple | 1 Small | |
| Turmeric powder | 1 Teaspoon | |
| 1 tsp chilly powder | ||
| Sugar | 2 Tablespoon | |
| Flour | 1 Teaspoon | |
| Oil | 3 Teaspoon | |
| Salt | To Taste | |
| Mix together (panchporan) | ||
| Aniseeds | 2 Teaspoon | |
| 2 tsp onion seeds | ||
| Mustard seeds | 2 Teaspoon | |
| Cumin seeds | 2 Teaspoon | |
| Fenugreek seeds | 1/2 Teaspoon | |
Directions
1. Clean, core and cut the pineapple into small thin pieces.
2. Heat the oil and add half the quantity of the panchporan. When done, add the pineapple pieces, turmeric, chilly powder, salt, sugar and 2 cups of water. Cook until the pineapple is soft.
3. Mix the maida with some water to a paste and add it to the chutney.
4. Fry the rest of the panchporan on a dry tava. Powder roughly and add to the chutney. Cool and bottle.
2. Heat the oil and add half the quantity of the panchporan. When done, add the pineapple pieces, turmeric, chilly powder, salt, sugar and 2 cups of water. Cook until the pineapple is soft.
3. Mix the maida with some water to a paste and add it to the chutney.
4. Fry the rest of the panchporan on a dry tava. Powder roughly and add to the chutney. Cool and bottle.
Chef
