CHATNI of PINE-APPLE

Ingredients

• 1 whole ripe pineapple (You will need approximately 500 g (roughly half a seer) of cut pineapple pieces after peeling. Choose a fragrant, golden pineapple.)
• 1 bowl, enough to submerge pieces lime water (To make lime water, dissolve 1 teaspoon of food-grade calcium hydroxide (chuna/slaked lime) in 2 cups of water and let it settle; use only the clear liquid. This firms up the pineapple pieces.)
• 60 g (approximately half a powa) raisins (Standard seedless raisins work well.)
• 1 small amount (approx. 4 tablespoons) water (Just enough to start the boiling process without burning.)
• 1 small amount (approx. 1 tablespoon) ghee (Clarified butter used for frying the spices.)
• 1 small amount (approx. 1 teaspoon) panch phoron (Panch phoron is a Bengali five-spice blend of equal parts fenugreek, nigella, cumin, black mustard, and fennel seeds. Available at Indian grocery stores.)
• 1 small amount (approx. 1/2 teaspoon) mustard seeds (Black or brown mustard seeds preferred.)
• 1 small amount (approx. 1/2 teaspoon) cardamom seeds (Remove seeds from green cardamom pods and use the seeds only.)
• 120 g (approximately one powa) sugar (Plain white sugar. Adjust to taste based on the sweetness of your pineapple.)
• 1 pinch salt (A small pinch to balance the sweetness.)
• 1 tablespoon lemon juice (Freshly squeezed is best.)

Instructions

1. 1Using a sharp knife, peel the pineapple thickly — remove a generous layer of the skin to ensure all the rough, tough outer flesh is gone. Then use the tip of your knife or a small spoon to dig out each brown 'eye' (the small circular indentations all over the pineapple). Cut the pineapple into thin, small bite-sized pieces. Weigh out approximately 500 g of pieces. Place them in a bowl and pour over enough lime water to fully submerge them. Let them soak for a few minutes (about 5 minutes). This soaking step helps the pineapple pieces hold their shape during cooking.
2. 2Drain the lime water and rinse the pineapple pieces thoroughly under fresh running water to remove all traces of lime water. Place the rinsed pineapple pieces and the raisins into a saucepan. Add a small splash of water (about 4 tablespoons) — just enough to prevent sticking. Bring to a boil over medium heat, then reduce to a gentle simmer, stirring occasionally.
3. 3Continue simmering until the pineapple pieces are soft when pressed with a spoon — this should take about 8–10 minutes. Once softened, remove the pan from the heat and set it aside. Do not discard the liquid.
4. 4Place a separate, larger saucepan or heavy-bottomed pan over medium heat. Add the ghee and let it melt and heat up — it should shimmer but not smoke. Add the panch phoron, mustard seeds, and cardamom seeds. Fry for about 30–60 seconds, stirring constantly, until the mustard seeds begin to pop and the spices smell fragrant. Be careful not to burn them.
5. 5Carefully add the softened pineapple and raisin mixture (including any liquid) to the pan with the fried spices. Add the sugar, a pinch of salt, and the tablespoon of lemon juice. Stir everything together gently to combine.
6. 6Bring the mixture to a boil over medium heat, then reduce to a steady simmer. Stir occasionally to prevent sticking. Cook until the liquid reduces and becomes thick and syrupy — it should coat the back of a spoon. This usually takes about 10–15 minutes. To test if it is ready, place a small drop on a cold plate; it should not run freely. Once thickened, remove from the heat. Allow to cool before serving or storing in a clean jar.