Saturday, February 16, 2008

Pineapple Chutney

Original Recipe By Amy Beh

1 ripe pineapple
1 onion, cut into wedges
4 red chillies, halved, seeded and sliced
500ml water
2 tbsp oil
4–5 dried chillies, rinsed and cut into pieces
2 sprigs curry leaves
3cm cinnamon stick
1 star anise
1 tsp mustard seeds
1/4 tsp halba seeds

Ground ingredients

10 cloves garlic
2.5cm ginger
2cm fresh turmeric


Salt and sugar to taste
Pinch of monosodium glutamate

Slice and core the pineapple, then shred. Combine pineapple, onion, red chillies, ground ingredients and seasoning in a non-stick saucepan. Add water and bring to a boil until pineapple is tender and the gravy is thick.

Heat oil in a clean saucepan and fry remaining ingredients until fragrant. Pour this into the simmering pineapple mixture. Stir well to combine and cook for five to six minutes.

Dish out and serve with chapatti or even with plain hot rice.

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