1 small ripe pineapple, peeled & finely cubed
1 small onion, finely chopped
1-inch fresh ginger, finely chopped
1/3 tsp panch phoran (5 spice mix)
1 tsp fennel seeds (saunf)
1 tsp raisins
2 bay leaves
1/2 tsp red chili powder
4 tbsp sugar
1 tbsp oil
1/2 tsp salt
Heat a small pan and toast the fennel seeds. Grind the toasted fennel seeds.
Heat the oil in a medium pan. Add the panch phoran, bay leaves, onion, ginger and fry for 5 minutes.
Add the pineapple, salt and chili powder and cook for 5 minutes.
Reduce heat, add the raisins and cook for 10 minutes.
Add sugar, fennel seeds and fry stirring for 2 minutes.
Remove from heat and serve with flat breads, savory snacks etc. Store in an airtight container for later use.