Wednesday, November 12, 2014

Anaraser Chatni / Pineapple Chutney

My 3 kittens are all grown up now and they occupy me with their mishaps all the time. It seems like it has only been just a week that I have brought them and all of a sudden they have grown up!! When they cuddle together and snuggle, my lonely afternoons suddenly become meaningful. Their soft fur, small paws and the pads underneath are so cute that I can spend hours looking at them. They sleep through the day and starts playing in the night. All busy busy!!

How to cook bengali pineapple chutney recipe

Bengali traditional anaraser chutney recipe

Is there anything called enough or many books?? Every time I buy a bunch of them, it seems, a lot of my other favorites are being left behind. Back in India, the "Boi Para" of College Street and Flipkart were on of the best places to buy books, but living in a Franco-phonic country, it has  become quite a bit of problem to get my hands on some good English or Bengali books. Despite all this problems, now I proudly own some of the major works of Taslima Nasrin. Started reading her autobiography, and they are truly amazing. Written in simple language, expressing some extreme core problems of life and religion, its a book worth fighting for. If you are Bengali, try to read her books in Bengali, because translation reflects her thoughts but its power and simplicity seems to be somewhat lost in that transition.

How to cook a proper bengali anarser chutney with bengali five spices

Today I am sharing, one of my favorite chutney recipe. A sweet treat at the end of the meal, chatni requires some very simple ingredients and much lesser effort.

Authentic and traditional bengali pineapple chutney

Anaraser Chatni / Pineapple Chutney
Makes approximately 3 cups of chutney

Bengali anaraser chutney recipe


  • 500gm fresh pineapple - cut into small pieces
  • 1/2 cup toasted cashew nuts - halved / broken works well (optional)
  • 1/2 cup raisins - golden / brown - any kind of raisins will do (optional)
  • a pinch of turmeric powder
  • 1 tsp ginger paste
  • 2 dry red chilies
  • 1 tbsp mustard seeds
  • 2-3 tsp fennel seeds
  • 1/2 tsp salt
  • sugar - according to your preference
  • 1 tbsp mustard oil - if unavailable use any kind of unflavored oil. But mustard oil is definitely recommended
  • 1 cup water
Bhaja Mosla:
  • 1 tsp cumins seeds
  • 1 tsp coriander seeds
  • 2 dry red chilies
  • 5-6 black peppercorns
  • In a skillet or tawa slowly dry roast the ingredients for bhaja mosla on low flame. When the cumin seeds starts to brown and you will get the fine aroma of the spices, put off the flame and put them in a bowl to cool down. Then grind them in a mortar pestle or coffee grinder to make a fine powder. Keep them aside.
  • Saucepan or wok works well for making chatni / chutney.  Heat oil in it and add mustard seeds, fennel seeds and dry red chilies.
  • When they start sizzling and spluttering add the ginger paste. Sauté for some seconds and add the pineapples and simmer for 7-10 minutes. You will see the pineapple gradually softening and oozing water from it.
  • Now add turmeric powder, sugar and salt. Mix everything and after 2 minutes add water.
  • Add the cashew nuts and raisins, and mix well.
  •  Simmer for a more 25 minute minutes or until the syrup of the chutney becomes sticky and thick. Remember the syrup will thick a little more after the chatni / chutney cools down so if you want the syrup to be liquid, put off the flame when its a little runny.
  • When the syrup has reached your desired consistency add 1 tbsp bhaja mosla and mix well. Simmer for more 2-3 minutes and put off the flame.
  • Cool down to room temperature and serve with the meal or after the meal. It goes well with papads or wayfers.
Note: If you are using canned pineapple, then the whole preparation will take lesser time to cook.

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