Bengali sweet and spicy pineapple chutney that you can pair it with skewered meat dishes, it can totally zest up your mundane meals and a great filling for sandwiches too.
Cut the exterior of the pinepaple. First cut the pineapple into small disc, then cut it into small chunks including the core.
In a pan heat the mustard oil. Temper it with dry red chillies and one teaspoon of panch phoron spice blend.
Add the pineapple pieces, with small pinch of turmeric and fry lightly till it slightly caramelizes.
Add the sugar, salt and on low heat keep stirring till the sugar dissolves. Do it on very low heat, otherwise if sugar caramelizes quickly it will change the color of the chutney to brown.
Stir in the soaked raisins and keep cooking it on low heat till everything comes together.
Stir in the lime juice.
Sprinkle the bhaja / fried masala . Mix it.
Dry roast one teaspoon of panch phoron / bengali five spice mix and crush it coarsely. Sprinkle it on top.
Once the chutney cools down you can bottle it and keep it in the fridge.
Bengali Panch Phoron / five spice blend = equal amount of fennel seed, cumin seed, mustard seed, fenugreek seed / methi dana, nigella seed / kalonji.
Bengali bhaja masala / fried spice blend = 1 teaspoon each of fennel seed and cumin seed, 1 dry red chilli and 2-3 black pepper corn (optional). Roast and crush it into fine spice powder.