Monday, August 3, 2009

Bengali Sweet & Sour Pineapple Chutney

Few months back on my twins' 2nd Birthday(I still can't believe they are already 2), we had a gathering of some of our close friends, had a great time. Some of them were bengali, some of them were non-bengalis from all over India, who are not so familiar with bengali foods. On the menu was Pineapple chatni ( Anarasher chatni), as you know without a chutney bengali can't finish their meal. My non-bengali friends liked it so much, they took the recipe as well as the leftover chatni in their(parents') goody bag.
Chutney provides the refreshing touch to your tongue after a spicy meal and make it ready to anticipate the taste of dessert/sweet dishes fully. Bengali chutneys are always made form seasonal fresh fruits like Mango, Pineapple, Apple or tomatoes with lots of dry fruits in it. Pineapple or anarasher chatni is little sweet, little spicy and little sour, just a perfect blend and fits any lunch and dinner menu. Once you try it, you will fall in love with it, I am sure..........



Ingredients :

Pineapple(canned or fresh) : 1 cup(cubed in small pieces)
Dry red chilli : 1
Mustard seeds : 1 tsp.
Turmeric powder : 1/2 tsp.
Sugar : about 1/4 cup(adjust to fit your taste)
Ginger juice : 1 tsp.
Raisin/sultanas : a fistful
Dry roasted cumin seeds powder : 1 tsp. (1/2 tsp. cumin seeds dry roast & grind to a fine powder)
Salt : a pinch
Oil(preferably Mustard oil) : 1 tblsp.

Method :
  • Cut pineapple in small pieces and crush them a bit with back of a spatula. I used fresh one, but canned pineapple works also good. In that case, drain the solution and wash them well.
  • Heat oil in a pan, temper with dry red chilli and mustard seeds. When red chilli turns dark and seeds start to splutter, add pineapple. Add salt and a pinch of turmeric. Saute a little, then add about 2/3 cup of water to cook the pineapple, if you're using fresh one. For canned pineapple, add 1/2 of the mentioned water. Add the rainsins now.
  • When it is half cooked, add sugar and wait until all water evaporates and it is cooked well. Adjust the sweetness level according to your taste. It is a sweet and sour chutney, so it will have the sourness of pineapple and a little sweet at the same time. Mash the fruit pieces as much as possible.
  • Lastly add the ginger juice and mix well. Take it off the heat. Before serving, sprinkle roasted cumin seed powder over it.


13 comments:

LG said...

chutney looks delicious Indrani..

Kitchen Flavours said...

Oh wow...sounds yum...i too never tasted this....

Chitra said...

that looks delicious..new to me ..

Parita said...

Belated happy birthday to your angels :) this is new to me, pineapple chutney sounds delicious!

Priya said...

Wow sounds delicious Indrani! looks great!

Ann said...

This sounds new and creative, Looks yum

Indrani said...

Thanks LG, KF, Chitra, Parita , Priya & Ann..thanks for ur swet comments

Suparna said...

Hi Indrani,
Though I've heard of this never got to taste it as yet :) I would love to try it sometime for sure am sure my hubby would love it :)
Thanks Indrani for an authentic Bengali recipe :)
Glad u had a lovely celebration...and belated B'day wishes to ur kids :)God Bless

Sudeshna said...

Indrani,

I love the pineapple chutney. It is really a perfect mix of sweet and sour. Thanks for sharing the recipe.
PS: Belated happy birthday to your sons. Kids really grow up real fast, I experienced this with my niece.

Sunanda said...

Hi Indrani, I have something very special for you in my blog sunanda's kitchen . Collect it my dear.You deserve this.

Bong Mom said...

Indrani

Fish er occasion tar janya purono post ki re-post kara jabey. Last date ta kobe ? Tar modhye jodi notun kichu korte pari to bhalo.

Tomar dui rotno ke janmadin er anek bhalobasha

Indrani said...
This comment has been removed by the author.
Indrani said...

Thanks, everyone for ur wishes to my kids...
@Sandeepa, off course repost kara jabe aar last date is 31st Aug.,09..thanks for ur wishes

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