PINEAPPLE CHUTNEY RECIPE

Ingredients:

1 small pineapple (ananas) 2 tbsp sugar 1 tsp haldi (turmeric powder) 3 tsp oil 1 tsp red chilly powder 1 tsp flour 2 tsp jeera (cumin seed) 2 tsp saunf (aniseed) 2 tsp rai (mustard seeds) 1/2 tsp methi seeds (fenugreek) 2 tsp onion seeds Salt To Taste

How to make pineapple chutney or ananas ki chutney :

Cut the pineapple into small pieces Heat the oil in a pan. Add half the quantity of jeera, saunf, rai, methi, onion seeds and salt. Saute for some time then add the pineapple pieces, turmeric, chilly powder, salt, sugar and
2 cups of water.

Cook till the pineapple is done. Add more water if required while cooking the pineapple. Mix the maida with some water to a paste and this to the chutney. Roast the other half of the masala mixture on a tawa and powder coarsely. Then add it to
the chutney.

PUMPKIN CHUTNEY RECIPE

Ingredients:

250 grams Bottlegourd (Lauki) 1 cup Vinegar (Sirka) 1 1/2 cups Water 1/2 teaspoon Red chili pepper (Lal Mirchi) 2 big Cardamoms (Elaichi Moti) 1 1/2 cups Sugar (Cheeni) (heaped) 2 teaspoons long strips of Ginger (Adrak) 2 cloves Garlic (Lasun), chopped 4 teaspoons Raisins (Kishmish) 6 Almonds (Badam), blanched 8 Dates (Khajoor), stoned 3 teaspoons Salt (Namak)
How to make pumpkin chutney:

Scrape the pumpkin and grate it. Cook in water with garlic, ginger, dates till tender and dry. Add vinegar, sugar, salt, Red chili pepper , almonds and raisins. Cook till a little thick and slightly golden brown. Pour into bottles or airtight jars.