Cut the pineapple into small pieces
Heat the oil in a pan. Add half the quantity of jeera, saunf, rai, methi, onion seeds and salt.
Saute for some time then add the pineapple pieces, turmeric, chilly powder, salt, sugar and 2 cups of water.
Cook till the pineapple is done. Add more water if required while cooking the pineapple.
Mix the maida with some water to a paste and this to the chutney.
Roast the other half of the masala mixture on a tawa and powder coarsely. Then add it to the chutney.