Pineapple Chutney and Tzatziki
I should really end that heading with nibbles but instead I leave it blank because this combination goes so well with so many things. We had it with poached salmon on raw dressed spinach, rice noodles and stir fried veg, chicken, fish. You could really use the chutney in place of most other chutneys. For the second half of the recipe please click on the following highlighted tzatziki.
The pineapple and ginger chutney came courtesy of Meera Sodha’s latest book, Fresh India, and is absolutely delicious. In a non covid-19 world in which I could be bothered to shop for the correct ingredients, I would have a blue corn tortilla chip here which would be better both in background and flavour.
1 medium pineapple
2 tbsp rapeseed oil
3 tsp black mustard seeds (I used yellow mustard seeds first time and they were just as good)
3cm ginger, peeled and grated
3/4 tsp chilli powder (I didn’t add any second time I made this and first time I used paprika)
1 tsp ground black pepper
1 1/4 level tsp salt
Juice of 2 limes
- Dice the pineapple into very small cubes, ensuring you do not include the core.
- Heat the oil to medium and add the mustard seeds. When they start popping, add the pineapple, ginger, chilli, blackpepper, salt and pineapple. Make sure you add any juice of the pineapple from the chopping board too.
- Cook over a medium heat for 20 minutes, stirring quite often so it does not catch on the base of the pan.
- Now add the sugar and lime juice.
- Cook for another 20 minutes until it looks like jam.
- Decant into a sterilised jar.