Pineapples are popular in India. The field-ripened ones are best. A
pineapple is ripe when some of the inner leaves pull out easily, the eyes
protrude, and the fruit has a sweet smell.
Preparation and cooking time: 30 min
1 medium-large pineapple
1 tablespoon ghee
1 teaspoon cumin seeds
2 fresh chillies, seeded and minced
1/2 teaspoon turmeric
1/2 teaspoon ground cinnamon
4 tablespoon water
1 cup (175 g) brown sugar
Hold the pineapple upright and pare off the skin with a sharp
knife, then dig out the eyes. Cut the pineapple lengthwise into quarters,
and remove the core from each quarter. Then cut each quarter lenghtwise
into three strips, and cut each strip into chunks. Set the pineapple aside
in a bowl.
Heat the ghee in a saucepan and fry the cumin seeds and chillies until
they darken. Toss in the turmeric and ground cinnamon; then immediately
follow with the pineapple chunks. After stir-frying for 4 - 5 minutes, add
the water. Cover the pan. Cook over low heat for 15 minutes, stirring
every now and then. Remove the cover and continue to cook until most of
the liquid is cooked off. Finally, stir in the sugar and cook over the
same low heat until the chutney thickens again (about 10 minutes).
Pineapple chutney can be served with puris towards the end of a meal, or
with another dessert such as shrikhand or kulfi.