Old-Fashioned Mixed-Fruit Chutney

Dry-roast the dry red chili (if using), cumin seeds, fenugreek seeds, and fennel seeds till they emit a strong aroma and are just browned. Crush them coarsely. You can use an electric grinder, but make sure you don’t make a fine powder of these ingredients. Set the crushed spices aside.

Cut the raw mangoes, pineapple, and dates into medium-sized pieces. Heat 1 tablespoon oil in a skillet. Add the raisins and fry them till they are swollen and become golden. Remove and set them aside.

In the same skillet, add the rest of the oil and heat till the smoking point is reached. Add the bay leaves and let them turn light brown. Add the raw mangoes (peeled and cut into medium-sized pieces) along with their seeds. Add salt and turmeric and cook for five minutes.

Now add the rest of the fruits along with the preserved, dry mangoes. Cook on a medium flame for 5 minutes. Add the sugar, raisins and water and mix well. Cover and let this boil over low heat for 20 minutes. Open the lid and add the crushed spices, mix well and continue to cook for two more minutes. Let it cool at room temperature and serve in small portions at the end of an Indian meal.