Recipe: Bhaja Masala Pineapple Chutney

Recipe by Poulome Pandey

This Bengali-style pineapple chutney combines the sweetness and tang of ripe pineapple with the warm aroma of freshly roasted bhaja masala. The masala is added twice, once while cooking and again at the end, giving the chutney both depth and a fresh roasted flavour. It is traditionally enjoyed as part of a Bengali meal. Bhaja masala recipes vary by household, with cumin, coriander, fennel, fenugreek, dried chilli and bay leaf commonly used. 

Prep time: 10 mins | Cook time: 10 mins | Servings: 4

Ingredients

For the bhaja masala:

• Cumin seeds — 1 tbsp
• Coriander seeds — 1 tbsp
• Fennel seeds — ½ tbsp
• Fenugreek seeds — ¼ tsp
• Dry red chilli — 1
• Bay leaf — 1

For the pineapple chutney:

• Ripe pineapple — ½ medium, peeled and pureed
• Mustard oil — 1 tbsp
• Bhaja masala — 2 tsp
• Sugar — to taste
• Salt — to taste

Method

For the bhaja masala:

1. Heat a dry pan over low-medium heat. Add bay leaf and dry red chilli. Roast for 30 seconds.
2. Add cumin, coriander, fennel and fenugreek seeds.
3. Roast for 2–3 minutes, stirring continuously, until fragrant. Do not burn the spices. 
4. Transfer to a plate. Cool completely, then grind to a fine powder. Set aside.

For the pineapple chutney:

1. Heat mustard oil in a pan. Lower the heat.
2. Add 1 tsp bhaja masala and cook until aromatic, without burning.
3. Add pineapple puree. Cook over medium heat until the raw smell disappears and the colour changes slightly.
4. Add sugar and salt to taste. Continue cooking until the chutney reaches your preferred consistency.
5. Turn off the heat. Add the remaining 1 tsp bhaja masala and mix well.
6. Let the chutney cool before serving.

Tip: Add the final portion of bhaja masala after switching off the heat. This helps retain its fresh roasted aroma.

Prefer a visual walkthrough? Check out the step-by-step video here: