June 26, 2014

A is for Anarosher Chutney (pineapple chutney), aloo posto

Sandeepa of BongMom Cookbook recently started A-Z of Bengali Cuisine. She is crowd sourcing the recipe suggestions for each letter. It's at letter C now. If you're not following, you're missing the fun.

I recently commented on Beguni, and she asked me to join in. I couldn't resist, so here I am starting my own A-Z of Bengali cuisine. It may take some time to finish it but it will be a lot of fun to find a recipe for each letter.

Shall we get started? Any Bengali will tell you, the first thing that comes to mind for A is aloo posto. I blogged about it many moons ago and over time have made variation to it adding other vegetables like okra, jhinge. Here is another one - aloo and zucchini posto.

pineapple chutney

A is also for the various aamer chutney (raw mango chutney), and anarosher chutney (pineapple chutney). These light chutney or chaatni as Bengalis call it, is a light sweet, tart combination, rather watery with pieces of fruit. It's a perfect way to finish a meal.  It is typically served at the end of the meal, but we love to add it as a side too.

I have also served it with starters and crackers and is a good combination with some cheese.

I recently made a big batch of anarosher chutney or pineapple chutney. The pineapples were leftovers from one of those multi-fruit platters. We got it for a get together recently. Kids polished of grapes, watermelons etc but the pineapples just sat there.

We ate a few but it just sat there. This was the perfect time to make chutney.  The chutney, one the other hand, was gone in a couple of days. We ate it with meals, on burgers, on crackers till it polished it off.

If there is no fresh pineapple, use canned pineapples. You may have to reduce the cooking time for canned pineapples.



Ingredients:
2 cups pineapple piece- chopped
1/2 tspoon mustard seeds (you can also use panch phoron)
1 red chilli
1/3 cup sugar
1/2 tspoon grated ginger
2 pinches salt
3/4 cup water
1 tbspoon oil

Method:
Heat oil and then temper it with mustard seeds and red chilli. Then add the pineapple pieces let it cook for a minute of two. Add ginger, salt and water and let it cook for good 10-15 minutes.

Then add the sugar and let it cook for another 15-20 minutes one medium low heat with a cover till the pineapple pieces have softened.The water is now a thick syrup coating the pineapples.

pineapple chutney
Anarosher chutney is ready.

2 comments:

  1. When you say you add it as a side, do you mean it is eaten with rice?

    ReplyDelete
  2. I'd like to invite you to join our site www.erecipe.com . I really enjoy your blog and recipes and I think the over 8,000 unique daily visitors to eRecipe will too.
    By joining eRecipe, we will provide the Nutrition Facts for every recipe you post in which you could customize and add to your blog. Viewers need and love to know the nutritional facts. Its a free service that we offer to blogs and recipes we really love. It looks professional and your members will love it.
    Simply visit www.erecipe.com or contact me at michelle@erecipe.com. We look forward having you in our network!

    ReplyDelete

Hello and welcome to Ahaar. We have been cooking and posting recipes for more than 6 years now. I love to hear from you, all your comments and feedback. Please keep it coming. I will also try to answer any questions you have in the comments.

Happy browsing.

LinkWithin

Related Posts Plugin for WordPress, Blogger...