1. Hold the pineapple upright and pare off the skin with a sharp knife; then dig out the eyes. Cut the pineapple lengthwise into quarters, and remove the core from each quarter. Then cut each quarter lengthwise into three strips, and cut each strip into chunks. Set the pineapple aside in a bowl.

2. Heat the ghee in a saucepan and fry the cumin seeds and chilies until they darken. Toss in the turmeric; then immediately add the pineapple chunks. After stir-frying for 4 or 5 minutes, add the water. Cover the pan. Cook over a low flame for 15 minutes, stirring occasionally. Remove the cover and continue to cook until most of the liquid is cooked off. Finally, stir in the sugar and cook over the same low flame until the chutney thickens again (about 10 minutes). Offer to Krsna.