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A Bengali meal is incomplete without a chutney, especially so on festive occasions. Chutney (rather, ‘Chaatni‘ in the local language) is eaten at the end of a Bengali meal, as a dessert, rather than meaning it to be an accompaniment to the other dishes. It is literally licked off the plate – therefore the name ‘Chaatni‘. And why not? The Bengali Chaatni is, after all, a beautiful medley of flavours sweet and sour with just a hint of spice to keep it intriguing, raisins adding a lovely texture to it. Quite different from the South Indian chutneys we are so used to!

Bengali Chaatnis are also quite intriguing in the sense of what they are made up of. Often, a fruit – think tomato, dried dates, pineapple and mango leather – finds its way into a Chaatni. Then, there’s the one made using raw papaya, called Plastic Chaatni because it resembles shiny plastic in appearance. The recipe I share with you today is for Anarosher Chaatni, pineapple chutney Bengali-style.

Ingredients
350 g of anarosh/pineapple
• 3-4 whole red chilies
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1 teaspoon of fennel seeds/mouri
• 5 tablespoons of sugar
1/2 teaspoon of salt or salt to taste
• 2 tablespoons of oil
• 1 tablespoon of lemon juice
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A pinch of turmeric powder
10-12 golden raisins/kishmish
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Directions
1. Chop the pineapple into small cubes. You can also
grate the pineapple.(See Notes)
2. In a kadai, take the oil and heat it till smoking.
Temper the oil with whole red chilies and fennel
seeds.
3. Then add the chopped/grated pineapple to the kadai.
Saute the pineapple for a couple of minutes carefully
avoiding caramelizing the pineapples.
4. Add 1½ cup of water to the kadai, followed by salt,
sugar and turmeric powder.
5. Continue cooking till the pineapple is cooked
completely. Also add the kishmish to the chutney.
6. once you achieve the desired consistency of the
chutney turn off the flame.
7. Add lemon juice to the chutney, mix and serve the
chutney either chilled or at room temperature.