Title: Pineapple Chutney (Anannaas Chatni)
Categories: Relish Indian
Yield: 4 Servings

1/2	lb	Pineapple flesh; chopped
		Water as needed
1/2	ts	Mustard powder
1/2	ts	Tumeric powder
1	tb	Raw cane sugar
1	ts	Sea salt; or to taste
3	tb	Lemon juice
	pn	Cardamom powder
	pn	Red chilli powder

It may come as a surprise to western readers, but a truly delicious and mysteriously exotic dish can be prepared with pineapple. Serve it with western dishes too.

1. Place the pineapple in a saucepan, add enough water to cover the pieces, and bring to a boil. Remove pan from heat and drain off the water.

2. Sprinkle the mustard and tumeric powders over the pineapple pices, and mix thoroughly. Place the spiced pineapple in a saucepan and put over moderate heat. Cook, stirring, about 2 minutes.

3. Add 1/2 pint water together with sugar, sultanas, salt, and lemon juice; lower the heat, cover the pan and bring to a boil.

4. Take off the lid and sprinkle the cardamom and chilli powders over the preparation; put the lid back on, remove saucepan from the heat, and let cool slowly - about 10 to 15 minutes.

5. Serve when cool; leftovers can go into the refrigerator or a covered container for later use. Michael Pandya "Indian Chutneys, Raitas, Pickles, Preserves" Typed, but not tested, by Greg Mayman,09-20-97

From: Greg Mayman Date: 09-20-97 (12:25) The Pine Tree Bbs (222) Cooking(F)

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