Pineapple Pickle
Tangy pineapple pickle with hint of spices and hot red chillies.
Ingredients:
- Pine apple, medium, chopped 2 in no
- Red onions, finely chopped 3 in no
- Turmeric 1 tsp
- Red chilies, dried 2-3 in no
- Ginger, chopped 1 inch
- Refined sugar 250 g
- Cider Vinegar 175 ml
- Mustard seeds 1 tsp
- Onion seeds 1 tsp
- Fennel seeds, roasted 1 tsp
- Fenugreek seeds 1 tsp (Optional)
- Portion: 500 ml x 2 jars
- Serving size: 1 to 2 tsp (5- 10 ml)
Nutritive value as per one serving (1 tsp)
- Calories – 22 Kcal
- Protein – 0 mg
- Sodium – 5 mg
- Potassium – 1 mg
- Phosphorus – 0.1 mg
Procedure:
- Heat oil in thick-based pan. Add onion and other spices, cook for 5 mins until fragrant.
- Stir for a minute and add chopped pineapple, let it cook in its own juice.
- Now add sugar and half cup of water. Stir for a while and add rest ingredients including salt.
- Cover with a lid and simmer for 1 hr until dark golden and thick.
- Pour into sterilised jars and allow to cool before covering.