Saturday, January 7, 2012

Pineapple Chutney

1 pineapple skinned & cut in small cubes
4-5 dry chilli peppers
1/2 teaspoon mix of 5 seeds:
fennel seeds
cumin seeds
fenugreek seed
onion seeds
mustard seeds
1/3 cup sugar
1 inch ginger minced
1/4 cup raisins
1/2 tablespoon lime juice
a pinch of salt
Powdered Fried spice for garnishing:
1/2 inch cinnamon
3 cloves
1/2 teaspoon fennel seeds
1/4 teaspoon cumin seeds
1/2 teaspoon coriander seeds
6-7 peppercorns
Roast these ingredients and grind dry together.Keep aside.

Heat little oil in a pan. Add the 5 seeds mix and the dry chilli peppers and let them splutter. Once the aroma starts coming add 1/2 cup water.Add the sugar and a pinch of salt.When the water comes to a boil add the ginger.When it starts become slightly thick, add the pineapples and raisins.Add the lime juice.Wait till it forms syrupy.Make sure the pineapples do not break. Taste and check if it needs to be sweetened more.Then add some more sugar.Take away from heat and let it cool. Serve with the powdered fried spice on top. This can be preserved for 10 days if kept in an air-tight box and refrigerated.

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