Anarosher chutney is a sweet dish which you can prepare as a finishing touch of your festival menu. This recipe is very popular in Bengal and generally served in typical wedding menu. Sweet chutney's are very popular recipes in India which we used to have just before desert item. This pineapple chutney is prepared with a Bengali touch. You can experiment with spices according to your taste.
Tips: If you want a fine paste then simply dry up the water and grind the final chutney. This will give the chutney a different look and feel.
Ingredients:
- 1 Ripe Pineapple
- 1/2 coconut
- 1 Bay leaf
- 1 Dry Red chili
- 1 tbsp Mustard Oil
- 1/2 tsp Mustard seeds
- 1/4 tsp Turmeric Powder
- 3 tbsp Sugar
- Dry fruits (optional)
- Salt to taste
How to Prepare (Step by step Recipe)
Grate the pineapple and coconut and keep them separate.
Heat mustard oil in a deep pan and add bay leaf, dry chili, mustard seeds and saute them for a minute.
When mustard seeds starts sprinkling, slow down the flame and add grated pineapple.
Add salt, turmeric powder and fry for next 5-7 min covering the pan.
Finally add grated coconut, sugar and mix them all.
You can also add dry fruits at this stage.
Cover the pan and cook for 5-7 min.
Finally add enough water, increase the flame and make a thick chutney.
Grate the pineapple and coconut and keep them separate.
Heat mustard oil in a deep pan and add bay leaf, dry chili, mustard seeds and saute them for a minute.
When mustard seeds starts sprinkling, slow down the flame and add grated pineapple.
Add salt, turmeric powder and fry for next 5-7 min covering the pan.
Finally add grated coconut, sugar and mix them all.
You can also add dry fruits at this stage.
Cover the pan and cook for 5-7 min.
Finally add enough water, increase the flame and make a thick chutney.
Tips: If you want a fine paste then simply dry up the water and grind the final chutney. This will give the chutney a different look and feel.
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