Pineapple was one fruit I only ate in sweets, either in a shortcake (in India which we called pastry) or in a upside down cake.
I remember the first time I had pineapple on pizza, first it was my second time eating pizza and second pineapple on that was just awful. Since then I am a firm believer of not putting pineapple on a pizza or in any fried rice, as much as love this fruit I just couldn’t stand it.
But then I had the opportunity to have pineapple in fish tacos in a small little Mexican Restaurant in Boston. I absolutely loved the flavours in those tacos, it was spicy, sweet and tangy all at once. The inspiration for this pineapple chutney or relish comes from those tacos.
A few days ago I was thinking of making a Pineapple Relish but it turned out more like a sauce or a chutney, albeit the texture wasn’t what I was expecting but I loved the taste.
It’s sweet, spicy and tangy! Goes really well with a fish tacos, steamed fish on sandwiches or even on fresh fruits.
Try this recipe.
- 1 pineapple cut in large diced
- 1 onion diced
- 1 tbsp ginger grated
- ½ cup jalapenos sliced
- 3 or to taste thai red birds eye chillies finely chopped
- ¼ cup brown sugar
- Salt to taste
- ½ cup lime juice
- ¼ tsp saffron
- 1 tbsp oil
Heat oil add onion, ginger, jalapeños and chillies. Sauté for 5-7 minutes till the onion is golden. Add in the pineapple and continue to cook to for 15 minutes.
Add in the brown sugar, salt and lime juice, continue to cook till the water dries out.
If you like chunks the you can leave it as is or use an immersion blender or pestle mortar to break it down.