Pineapple chutney should be "too hot to bear, but too sweet to resist". This recipe yields about 2 cups.
- 3 tablespoons ghee
- 2 teaspoons cumin seeds
- 4 broken dried red chilies, or as desired
- 1 large ripe pineapple, peeled, cored and diced
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 2/3 cup raw sugar
- 1/3 cup raisins
Heat the ghee in a 2-quart/litre heavy-based saucepan over moderate heat until it is hot but not smoking.
Saute the cumin seeds in the hot ghee until they slightly darken. Add the chilies and cook until golden brown.
Add the pineapple pieces, ground cinnamon, and cloves. Gently boil the chutney, stirring occasionally, over moderate heat until the pineapple becomes soft and the juice evaporates. Stir constantly as the preparation nears completion.
When the saucepan is dry and the pineapple starts to stick on the bottom, add the sugar and raisins and cook until thick and jam-like. Serve at room temperature.