Ingredients vegetarian 8 servings

• 2 tbsp oil
• 4 Kashmiri chillies cut into thick circles
•  1/2 tsp Paanch poran (1 tsp cumin seeds, 1/2 tsp aniseed, 1 tsp mustard seeds, 1/2 tsp onion seeds and 1/2 tsp fenugreek seeds)
• 2 peeled and chopped medium pineapples
• 4 cloves of garlic cut into thick circles
• 1 c sugar 
• 1 tsp salt
• 1 lime's juice

Directions

1. Soak pineapple in sugar over night.
2. In the morning heat the oil  and add the paanch poran, chillies  and fry until the seeds stop popping.
3. Add Garlic , pineapple soaked in sugar  and salt & cook over medium heat stirring every once in a while until pineapples are mushy yet transparent and has a thick chutney consistency.
4. Add lime juice stir and remove from heat.
5. Allow the chutney to cool then Pour the chutney in air tight jars and refrigerate.
6. Serve with Samosas, Pakoras, any Indian snacks.

Comments

rabz

Aniseed is also called star anis or u can use "saumnf = fennel seeds". as 4 Fenugreek = Methi seeds. Hope tat helped.

lavanya shastry

i want to knw that wat is aniseed, fenugreek seed plzz this one is good

lavanya shastry

i want to knw that wat is aniseed, fenugreek seed plzz this one is good

rabz

Hi Coolcook this recipe is made by my whole family starting my aunts, cousins and grandmothers esp in summer when pineapples are in abundance and cheap and u r rite people have their own version as it is yummy to eat. Cheers.

coolcook

Hi rabz, your mum's recipe is excellent and similar to what I make but instead of garlic I add ginger and few other masala it gives a heat to the chutney.