This is a quintessential Bengali dish. It usually accompanies a spicy mutton or fish dish to balance out the taste buds with a little sweet and sour at the end of a heavy meal. This gooey, sweet, sour, spicy deliciousness was made with a pineapple that was a bit sour to eat. A pretty good reason to use up the not-so-perfect fruit, right? Also this was exactly the accompaniment I needed for the spicy meal of lamb curry I made @sarchakra
COOK TIME: 40 mins
PREP TIME: 10 mins
YIELDS: 3-4
- Pineapple 1, cored and chopped
- Mustard oil 1 tsp
- Fenugreek ¼ tsp
- Fennel seeds ½ tsp
- Nigella seeds ⅛ tsp
- Celery seeds ⅛ tsp
- Cumin seeds 1 tsp
- Whole red chilies 2, broken
- Turmeric 1 tsp
- Golden raisins ¼ cup
- Sugar ¾ cup
- Lemon juice 1 tbsp
- Salt 1 tsp
Method
- Heat mustard oil. Temper red chilies, fennel seeds, fenugreek, celery seeds, nigella seeds and cumin seeds. Let it cook a few seconds till aromatic.
- Add in chopped pineapple and turmeric. Let it cook for 5 minutes.
- Add sugar, raisins, lemon juice and salt. Add 1/2 cup of water.
- Turn the heat down to a simmer and cook till the pineapple is soft and the sauce has thickened almost like a jelly.
sarchakra 