Pineapple is one of my favorite fruits and so versatile. It can be used in both desserts and savory dishes. It complements chicken, fish and shrimp especially well. When it is ripe, sweet and juicy it does not need any assistance and is perfect on its own, on a hot summer day.
chutney, compote or relish…whatever you want to call it, I created this pineapple condiment.
Pineapple Tamarind Chutney/Compote
Yield: 3 cups
1 pineapple, cored and chopped into small dice
3 tablespoons tamarind pulp
2/3 cup boiling water
2 tablespoons ginger, grated
1/2 cup cider vinegar
3/4 cup firmly packed brown sugar
1/3 cup golden raisins
2 teaspoons mustard seed
1 teaspoon cumin seed
3/4 teaspoon cayenne pepper
2 cinnamon sticks
1 teaspoon salt
2 tablespoons oil
Dissolve the tamarind concentrate in the boiling water and let rest for 15 minutes. Press through a sieve to retrieve tamarind water and discard pulp.
In a saucepan heat oil. Add mustard seeds. As soon as they start to pop, add cumin seeds and cook for 1 minute.
Add all other ingredients and bring to a boil. Reduce to a low simmer and cook for 20 minutes.
It’s delicious on roasted or grilled chicken and seafood. It can also be used as an accompanying condiment for fried savories!
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