Prepare pineapple, peeled & cored, and sliced. I like it in a short thin julienne. And save the juice too.
Heat ghee, add cumin and chilli and gently fry until fragrant.
Add pineapple, its juice, and cinnamon and cloves. Boil over moderate heat till soft and all liquid had gone.
When pan is near dry of liquid, add sugar and raisins. Cook down to running jam-like texture (not too much, it will thicken as it cools).
This is always a favourite as a side accompaniment. It is yummy with cheese and a cracker too.