Difference between revisions of "Pineapple Chutney"
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* Large pinch of [[panch phoron]] ([[anise seed|aniseed]], [[cumin]] seed, [[mustard seed]], [[onion]] seed and [[fenugreek|fenugreek seeds]]) | * Large pinch of [[panch phoron]] ([[anise seed|aniseed]], [[cumin]] seed, [[mustard seed]], [[onion]] seed and [[fenugreek|fenugreek seeds]]) | ||
| − | == | + | == Procedures == |
# Heat a tbsp of [[oil]] and season with [[panch phoron]] and kashmiri chiles. | # Heat a tbsp of [[oil]] and season with [[panch phoron]] and kashmiri chiles. | ||
# Add the [[pineapple]] and cook on full heat. | # Add the [[pineapple]] and cook on full heat. | ||
Latest revision as of 20:01, 13 July 2012
Ingredients
- 2 medium pineapples
- 2 Kashmiri chiles
- 1 lime, juiced
- 1 ginger piece 2" chopped
- 1 cup sugar
- 1 tbsp salt
- 100 gms dates or dried apricot finely chopped
- Large pinch of panch phoron (aniseed, cumin seed, mustard seed, onion seed and fenugreek seeds)
Procedures
- Heat a tbsp of oil and season with panch phoron and kashmiri chiles.
- Add the pineapple and cook on full heat.
- Add chopped dates or apricots, chopped ginger, sugar and salt.
- Cook until the pineapple cubes are soft.
- Add lime juice when cooked.
