Anarosher chutney | Pineapple chutney | Anarosher chatni | How to make pineapple chutney

Anarosher chutney aka pineapple chutney is a very delectable and popular Bengali chutney. Its sweet, slightly tangy and spicy in taste with inimitable flavour. It is one of the frequently prepared sweet chutney recipes on special occasions like marriage ceremonies or reception parties, annaprasan, griha-pravesh, saraswati puja festival etc. It is a pure Bengali delicacy where grated pineapple is cooked with dry red chilli, sugar, salt, raisin and some water. Anarosher chatni is normally served between Main Course and Dessert. Bengalis use the term ‘Pater seshe’ for serving chutney.

About the recipe
Health Benefits of Pineapple
Tips and Suggestions
How to make Pineapple Chutney (step wise photos)
Recipe Card

Indian cuisine is very popular for different varieties of Chutneys. In every subcontinent, different types of chutney recipes are prepared with regional style of cooking. There are hundreds of chutney recipes that are present in Indian cuisine and each chutney tastes different from each other. Indian chutneys cover almost all the tastes like sweet, salty, sour, chilli hot etc.

But in Bengali cuisine, the most popular version of chutney recipes are sweet chutneys. Sweet and sour chutneys are mostly prepared with tomatoes and fruits. These types of condiments are always served at the end of the meal and just before serving the dessert.

In any Bong ceremony, people consider the food incomplete without chutneys. In fact, any reputed Bengali restaurants would always add one sweet-tangy chutney in their Thali meals. Sweet or Sweet-sour chutneys are mostly prepared with Tomatoes, raw Mangoes, Pineapples, Papayas, Jujube fruit and many more.

As a bong, I have been brought up eating different varieties of sweet and sour chutney recipes prepared with different seasonal fruits. My mom loves sweet and sour chutney and in any celebration or get together, she always makes sure to prepare a chutney recipe. She used to prepare different ranges of chutneys and anarosher chutney recipe is one of them. I have learnt this recipe from her.

Anarosher chutney is mostly prepared in two different ways in Bengali houses. One by grating the pineapple either with a grater or by scraping it with a spoon. Another way is by cutting the pineapple into small chunks. Both the ways give good result, but I always prefer the first way.

According to me, grated pineapple gives thick and better texture to the chutney. On the other hand, if the anarosher chutney recipe is prepared with small chunks of pineapple, then the thin syrup gets separated from the pieces.

Usually, in Bengali houses, anarosher chatni is not prepared so frequently. Pineapple is a seasonal fruit. So, this chutney is prepared when fresh pineapple is easily available in market. It is mostly prepared during Saraswati puja festival and the ceremonies like marriage, annaprasan etc. that is celebrated during that period.

First time, I prepared this anarosher chutney recipe at home during my daughter’s 2nd birthday celebration. I had a pineapple in my fridge which was taking enough space. Then I decided to prepare pineapple chutney for the party. As I said earlier, a full course Bengali meal is incomplete without chutney. It was a huge hit and everyone, including my daughter, just loved the anarosher chutney. That day onwards, I have prepared this bengali condiment plenty of times.

Anarosher chatni is popular for its combination taste and unique flavour. It is an easy and simple recipe which requires only few basic ingredients which are easily available in any Indian kitchen pantry. The best part of the recipe is that it can be prepared in advance and refrigerated for more than a week. The taste of the chutney would remain be same.

Pineapple chutney recipe with step by step photos and instructions has been provided in the ’Instructions’ section of the recipe. I have included all the tips and tricks below to make the recipe easier for you. But before directly jumping into the recipe, I would like to explain few interesting things about the dish and the hero ingredient ‘Pineapple’.

• Pineapple is full of Vitamin C which is great for our eyesight. It can prevent cataract. In fact, the Vitamin C of Pineapple juice helps to get rid of heart diseases.
• The beta-carotene present in the fruit can help to prevent asthma problem.
• It is a great source of manganese which is very beneficial for our body.
• It is great for our digestive system and helps to get rid of constipation.
• It has anti-inflammatory property too.

• The toughest part of the recipe is to peel the pineapple and de core them. You can grate the pineapple the day before preparing the anarosher chutney and refrigerate it. It will make your task easier.
• Always cook the pineapple with little bit of salt so that it can release maximum moisture.
• Pineapple itself have a unique and extraordinary flavour. So, don’t use other spices to flavour up the chutney.
• Add dry red chilli for tempering. It gives a spicy kick to the chutney.
• Addition of raisin enhances the taste of the chutney. Don’t skip it.

To prepare the pineapple chutney, first cut and clean the pineapple. First cut the head and the bottom of the pineapple and make it flat from both the sides. Then peel the skin of the fruit with a knife. Slowly remove the small circular dots aka pineapple eyes with the help of knife. Cut the pineapple vertically into four pieces. Then with the help of a grater, grate the pineapple from the outer side until it reaches the hard-central part. Discard the hard-central part which does not contain any pulp and juice. Collect the grated pineapple into a bowl and keep it aside.

Now put a pan on flame and allow it to become completely dry. Add little bit of oil into the pan and wait until the oil is hot. Add dry red chilli into the oil and stir it for few seconds until it changes its colour to slightly dark.

Then add the grated pineapple into the pan and give a quick stir. Add little bit of salt and mix it. Cook it in medium flame for 3-4 minutes. Then cover the pan and cook it in low flame for 10 minutes.

Add raisins and give a nice mix. Then add sugar and give a nice mix. Cook it in high flame until the content starts boiling. Then cover the pan and put the flame in medium. Cook it for 4-5 minutes until the chutney gets a shiny look and becomes deep in colour.

Add little bit of water to adjust the consistency. Put the flame in high and bring the chutney to boil. Then switch off the flame.

Many Chutney recipes have already been shared in my previous posts. You can check few of them like

Bengali tomato chutney
Raw Mango Sweet Chutney
Pulpy Apricot Sauce
Jalpai er Chatni

..And Many more…

1 cup = 250 ml

• 650 grams Pineapple aka anarosh, peeled and grated
• ½ cup Sugar
• ½ teaspoon Salt
• 2 tablespoon Raisin
• 1 dry red Chilli
• ¼ cup Water to adjust the consistency
• 1 teaspoon Oil

1. First cut and clean the pineapple. Cut the head and the bottom of the pineapple and make it flat from both the sides. Peel the skin off the fruit with a knife. Then slowly remove the small circular dots aka pineapple eyes with the help of knife.
2. Cut the pineapple vertically into four pieces. Then with the help of a grater, grate the pineapple from the outer side until it reaches the hard-central part. Discard the hard-central part which does not contain any pulp and juice.
3. Collect the grated pineapple into a bowl and keep it aside.
4. Now put a pan on flame and allow it to become completely dry. Add 1 teaspoon oil into the pan and wait until the oil is hot.
5. Add 1 dry red chilli into the oil and stir it for few seconds until it changes its colour to slightly dark.
6. Add the grated pineapple (Step 3) into the pan and give a quick stir.
7. Add ½ teaspoon salt and mix it. Cook it in medium flame for 3-4 minutes.
8. Cover the pan and cook it in low flame for another 10 minutes.
9. Add 2 tablespoons raisins and give a nice mix.
10. Add ½ cup sugar and give a nice mix. Cook it in high flame until the chutney starts boiling. Then cover the pan and put the flame in medium. Cook it for 4-5 minutes until the chutney gets a shiny look and becomes deep in colour.
11. Add ¼ cup water to adjust the consistency of the pineapple chutney. Put the flame in high and bring the chutney to boil. Then put the flame in low and cook it for a minute.
    Note: After cooling down the chutney gets thicker. So, adjust the consistency accordingly. It is better to switch off the flame when the chutney is little bit runny.
12. Switch off the flame and put the pan down.

Serve the pineapple chutney into a small serving bowl. Serve it in between the main course and dessert. Always serve it cool or at room temperature. Complete your full course meal with the Bengali delicacy.

Anarosher chutney | Pineapple chutney | Anarosher chatni | How to make pineapple chutney

Serves: 6 Prep Time: 10 Minutes Cooking Time: 25 Minutes 25 Minutes

Nutrition facts: NA calories NA fat

Rating: 5.0/5

( 1 voted )

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Ingredients

1 cup = 250 ml

• 650 grams Pineapple aka anarosh, peeled and grated
• ½ cup Sugar
• ½ teaspoon Salt
• 2 tablespoon Raisin
• 1 dry red Chilli
• ¼ cup Water to adjust the consistency
• 1 teaspoon Oil

Instructions

1. First cut and clean the pineapple. Cut the head and the bottom of the pineapple and make it flat from both the sides. Peel the skin off the fruit with a knife. Then slowly remove the small circular dots aka pineapple eyes with the help of knife.
2. Cut the pineapple vertically into four pieces. Then with the help of a grater, grate the pineapple from the outer side until it reaches the hard-central part. Discard the hard-central part which does not contain any pulp and juice.
3. Collect the grated pineapple into a bowl and keep it aside.
4. Now put a pan on flame and allow it to become completely dry. Add 1 teaspoon oil into the pan and wait until the oil is hot.
5. Add 1 dry red chilli into the oil and stir it for few seconds until it changes its colour to slightly dark.
6. Add the grated pineapple (Step 3) into the pan and give a quick stir.
7. Add ½ teaspoon salt and mix it. Cook it in medium flame for 3-4 minutes.
8. Cover the pan and cook it in low flame for another 10 minutes.
9. Add 2 tablespoons raisins and give a nice mix.
10. Add ½ cup sugar and give a nice mix. Cook it in high flame until the chutney starts boiling. Then cover the pan and put the flame in medium. Cook it for 4-5 minutes until the chutney gets a shiny look and becomes deep in colour.
11. Add ¼ cup water to adjust the consistency of the pineapple chutney. Put the flame in high and bring the chutney to boil. Then put the flame in low and cook it for a minute.

Note: After cooling down the chutney gets thicker. So, adjust the consistency accordingly. It is better to switch off the flame when the chutney is little bit runny.

12. Switch off the flame and put the pan down.

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