Chutney or Launji is an Indian traditional food that is included in the Indian food plate. Chutney doubles the taste of food. So let's learn about Pineapple Launji today.
Material :
1 cup pineapple (peeled and chopped), 1 tbsp fennel, 1/2 tsp fenugreek seeds, 2 tbsp oil, 3-4 tbsp jaggery (grated), 1 tsp roasted cumin powder, 1 tsp red chili powder, 1/2 teaspoon 2 tsp or to taste salt, 1/8 tsp asafoetida, tsp mustard seeds, 1/2 tsp coarsely ground coriander powder, 1/4 tsp fennel
Method :
Boil a piece of pineapple in water until it becomes soft and separate it by filtering it from the water.
Heat oil in a pan, add mustard seeds, asafoetida, fenugreek seeds, fennel seeds, and coriander, and fry after adding boiled pineapple. After frying for two minutes, add chili powder, jaggery, and water separated from the boiled pineapple and fry for some more time till the jaggery dissolves.
Then add cumin powder, fennel, and salt and stir for some time remove it from the gas and keep it aside.
When it cools down completely, keep it in the fridge. Serve it with Bedmi Kachori and snacks.
It can be kept in the fridge for a week or two.
