Pineapple, coconut and chilli sambal

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 minutes

Ingredients: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

Method:

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.

Published by

Shanthini

Born in South Africa, of Indian heritage. My family moved to Australia in the early 80's. I have a busy professional career as the CEO of a medium sized philanthropic Foundation based in Sydney. I love cooking, learning to cook, eating and travel. My blog Freespiritfood.net is written in the spirit of sharing my foodie adventures.

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