An Indian delight, this classic pickle goes well with nasi biryani or just naan.
Make 20-30 servings
Ingredients
1 large semi ripe pineapple
1 tbsp raisin
2-4 red chilli
1 tsp mustard seed
1 tsp mixed curry seed
2 spring curry leaves
0,5 cup yoghurt
0,5 cup sugar
1 tsp salt
1 tbsp lemon or lime juice
3 tbsp ghee or sunflower oil
Spice paste
8 cloves garlic
15 shallots
2 cm piece of ginger
0,5 finger length of fresh tumeric
6-10 dries chilli, soaked in hot
Water till softened
Method
1. Peel pineapple and cut into 6, lengthwise. Slice into 0,5 cm wedges.
2. Remove stalk from fresh chilli and slit halfway along the length.
3. Peel garlic, shallot, ginger, and tumeric. Pounds or grind with dried chillies till fine.
4. Heat oil in the pan or wok. Add mustard seed and mixed curry seed and stir fry over medium heat till the seed start to top. Add spice paste and curry leaves and stir fry for 3-4 minute.
5. Add yogurt, sugar and salt and simmer for about 10 minutes till pineapple is tender and sauce thickened.
6. Add lemon juice and fresh chilli and simmer for about 2 minutes. Turn off heat. Leave to cool down. It can be stored in the fridge for up to 5 days.
Komentar