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.