Fresh Pineapple and Raisin Chutney
ANANAS KISMISH CHATNI
-Recipe from Yamuna mataji
Within India’s districts even towns and villages have their own
distinct cuisines. Mayapur, in West Bengal, is associated with foods
loved by Shree Chaitanya Mahaprabhu, the founder of Gaudiya
Vaishnavism, and on his birthday, called GourPurnima, thousands of
dishes are made in his honor. On Srila Prabhupada’s first GourPurnima,
in America, he taught his students to make a handful of dishes loved by
lord Chaitanya, including laphra, charchari, payasa, bhaji and this
chutney. Its character is outstanding, and although over the years many
imitations have come to my attention, none match the original. It makes
even a humble meal an event.
Preparation time (after assembling ingredients): about 1 hour
Makes: about 2cups (480 ml)
3 table spoons (45 ml) ghee
1-2 whole dried red chilies
½ table spoon (7 ml) cumin seeds
½ table spoon (7 ml) coriander seeds
1
large ripe pineapple (about 2 ½ pounds/1.5 kg) peeled, quarted, cored,
and cut into pieces ¾ * ¼ * ¼ inch (2 cm * 6 mm * 6 mm); reserve the
juice
½ teaspoon (2 ml) cardamom seeds, slightly crushed
½ teaspoon (2 ml) garam masala or ¼ teaspoon (1 ml) each ground cloves and cinnamon
2/3 cup (100 g) maple sugar, brown or jaggery
1/3 cup (50 g) raisins or currants
1.
Heat the ghee in a 2-quart/liter heavy-bottomed pan (preferably
nonstick) over moderate heat until it is hot but not smoking. Add the
red chilies, cumin seeds and coriander seeds and fry until they darken
a few shades. Carefully add the pineapple and its juice (they tend to
splatter), cardamom seeds and garam masala. Stirring now and then,
gently boil over moderate to moderately low heat until the fruit is
tender and the juice has cooked off. Toward the end, stir constantly to
keep the fruit from scorching in the nearly dry pan.
2.
Add the sweetener and raisins or currants, reduce the heat
slightly and cook, stirring frequently, until the chutney is glazed and
thick. Serve at room temperature, or cover and refrigerate for 3-4
days. Bring to room temperature before serving.