Chutney is a sweet and sour Indian relish that goes well with dishes like kichuri or even on burgers and crackers. It can be made from just about anything (see banana and broccoli), the most common are derived from leftover fruits. Generally speaking chutneys will incorporate a souring agent like lemon juice, lime juice, tomato, or vinegar (or sometimes a combo) and spices like fennel, cumin, mustard seeds, fenugreek, kalonji (black cumin) in equal amounts. This five spice mix is known as panch poron to Bengalis. And of course sugar and chillies to taste. Not all of the spices are mandatory – mustard seeds and cumin are most important and the most available. For this chaatni I had some leftover chopped pineapple.
Prep Time: 5 minutes
Cook Time: 30-40 minutes
8oz pineapple chunks, chopped small.
1 cinnamon stick
2 oz brown sugar (adjust to your liking)
1 t ginger paste
1.5 T panch poran Bengali spice mix (see above)
½ t cumin powder
1 oz lemon juice (or to taste)
chili powder to taste or fresh chili pepper
Heat a pot on medium. Add a touch of oil, cinnamon stick, panch poron and if desired, chilli peppers. Cook for about a minute until it darkens just a touch. Now add in about a cup of water and the sugar. Bring to a boil and toss in ginger, pineapple, lemon juice. Continue to boil for a few minutes then lower heat to a simmer and cover. The mixture thickens, and the pineapple softens (~30 minute). Taste and adjust sugar and sour as necessary. Chaatni stays good for several weeks.
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