Pineapple Chutney

Peel the pineapple thoroughly, remove the core, and chop the flesh into very small uniform bits or crush them partially.

Heat oil in a heavy-bottomed pan and add the panch phoron and dry red chillies until they splutter aromatically.

Add the chopped pineapple to the pan and sauté on medium heat until the fruit releases its natural juices.

Incorporate the water and a pinch of salt, covering the pan to cook the pineapple until it is perfectly tender.

Add the crushed jaggery or sugar to the pot and stir constantly until it has fully melted into a thick syrup.

Continue to cook uncovered, allowing the pineapple bits to absorb the sweet syrup and turn translucent.

Stir in the raisins and black salt, which provide the essential professional savory-sweet layers.

Simmer the entire mixture on low heat for 10-15 minutes until the chutney reaches a concentrated syrupy consistency.

Finish with roasted cumin powder for a sophisticated professional aromatic touch that balances the tropical fruit.

Allow the pineapple chutney to cool completely before transferring it to a sterilized glass storage jar.