Pineapple Chutney (Anannaas Chatni)
condiment, ethnic, indian
1/2 lb pineapple flesh; chopped
1 water as needed
1/2 teaspoon mustard powder
1/2 teaspoon tumeric powder
1 tablespoon raw cane sugar
1 teaspoon sea salt; or to taste
3 tablespoon lemon juice
1 pinch cardamom powder
1 pinch red chilli powder
It may come as a surprise to western readers, but a truly delicious and mysteriously exotic dish can be prepared with pineapple. Serve it with western dishes too.
1. Place the pineapple in a saucepan, add enough water to cover the pieces, and bring to a boil. Remove pan from heat and drain off the water.
2. Sprinkle the mustard and tumeric powders over the pineapple pices, and mix thoroughly. Place the spiced pineapple in a saucepan and put over moderate heat. Cook, stirring, about 2 minutes.
3. Add 1/2 pint water together with sugar, sultanas, salt, and lemon juice; lower the heat, cover the pan and bring to a boil.
4. Take off the lid and sprinkle the cardamom and chilli powders over the preparation; put the lid back on, remove saucepan from the heat, and let cool slowly - about 10 to 15 minutes.
5. Serve when cool; leftovers can go into the refrigerator or a covered container for later use. Michael Pandya "Indian Chutneys, Raitas, Pickles, Preserves" Typed, but not tested, by Greg Mayman,09-20-97 From: Greg Mayman Date: 20 Sep 97 National Cooking Echo Ä
Yield: 4 servings