Anarosher chutney is a very special recipe from my mother. I never thought that pineapple can be used in such a way, when I first had this dish. Amazing mixture of all sweet ingredients and final outcome is a superb chutney. The preparation is very simple and less time taking.
- 1 Pineapple grated
- 1/2 coconut grated
- 1 Bay leaf
- 1 Dry Red chilli
- 1/2 tsp Mustard seeds
- 1/4 tsp Turmeric Powder
- Sugar as required
- Salt to taste
First of all grate the pineapple like as you grate coconuts.
Be careful, as if you grate hard the eyes of the pineapple (We generally call it like this in local language, but don’t know what to call it in English) may also get mixed in it.
Also grate 1/2 of a coconut & keep aside.
Heat little mustard oil in a pan and add the bay leaf & dry red chili.
Now add the mustard seeds & cover immediately as they will sprinkle.
As the sprinkling slows down, add the grated pineapple.
Stir it for few minutes with little salt & turmeric powder.
Next add the grated coconut and sugar & mix them well.
Now add required amount of water & cook covered for few minutes.
The chutney will be thick in nature, so dry up the water.
Check for salt & sugar, you can make it more or less sweet as per your taste.
Anarasher chutney is done in just 10-15 min.
We normally have at the end of lunch & before the sweet dish.