Anarosher Chutney/ Pineapple chutney

We Indians are very fond of different kind of chutneys. The word Chutney brings water to the mouth. Every state and every household have their own way of making chutney…but the taste in the mouth never fails to give praise every time it is eaten.

There are different kinds of favourite chutneys like:

Mango Chutney

Coriander and Mint Chutney

Onion Chutney

Peanut Chutney

Green chili Chutney

Tomato chutney

Garlic Chutney

Coconut Chutney

...the list can be long but...

But here I am to write about my Anarosh/Pineapple chutney. After eating the fruit, finding it to be a little tart, I kept half of it to cook the next day. And the next day lunch-time brought the taste of anarosh chutney onto the table.

The word Chutney can be written as Chutney or Chatney or Chatni, be whatever the spelling the taste will be the same in your home. Taste of chutney’s can be – (a) very sweet, (b) sweet and sour and (c) hot sweet and sour.

Coming to the cooking part:

Ingredients:

Anarosh cut into small pieces

Sugar

Haldi powder

Red chilli powder

Salt

Oil

Mustard seeds.

Cooking time 15-18 minutes. So why waste time, instead kick start with…

Place the kadhai on the burning stove. Add 1tsp of oil.

Once hot add 1 ½ tsp. of mustard seeds an

d let it crackle. Enjoy the crackling noise for about half a minute.

Soon add 2 ½ cups of anarosh/pineapple pieces, and stir fry for a couple of minutes.

Add ½ tsp. haldi powder, salt to taste and stir for a couple of minutes.

Add 2 cups of water and wait till the first boil comes.

Now add 3 ½ tbsp sugar or as per your taste…more if you want it sweet and less to get the sweet and sour taste as you bite the pineapple pieces and savour the gravy.

Let it cook till the pineapple pieces soften a bit without losing the texture.

At this time add ¼ tsp. of red chilli powder for the hot, sweet and sour taste.

Don’t dry up all the water but let some gravy remain.

Lunch-time Anarosh Chutney is ready on the table.

Keep some of the left-over in the fridge for the next day. That’s something which a mother-cook will want…no extra trouble but ready in minutes. The left-over chutney need not go into the micro oven to be heated but can be taken out of the fridge half an hour earlier before placing the half-filled bowl of chutney on the table.

Cook it, eat it and then others at home will say, “Can we have anarosher chutney again some other day”. That’s Mummy’s good cooking magic.

Agree or disagree…up to you.

© gouri guha 2014