This is such a delicious accompaniment to roast meats. The combination of sweet pineapple, green chilli, mustard seeds and desiccated coconut is brilliant.
We had it with roast pork belly with crackling tonight and it was a great substitute for the usual apple sauce or red braised cabbage.
Prep time: 5 minutes Cooking time: 10 minutesIngredients:1 small can of pineapple pieces
1/2 onion finely chopped
2 green chillies sliced lengthwise
5-6 curry leaves (optional)
1 teaspoon crushed fresh ginger
1/2 teaspoon of cummin seeds
1/2 teaspoon black mustard seeds
1 tablespoon vegetable oil
1/2 teaspoon sugar
Pinch of salt
2 tablespoons desiccated coconut
1/2 cup of water
Heat oil in pan over medium heat, add cummin seeds and mustard seeds and cook until just fragrant, watch not to burn seeds, then add onions and chillies and cook until onion is translucent.
Add crushed ginger, pinch of salt, sugar and pineapple and heat, then add water and desiccated coconut, cooking until water reduces.
Take off heat and allow to cool to room temperature before serving as an accompaniment…ideal with roast or cold meats.