Pineapple Chutney with Dried Apricots and Raisins
4 servings
60 minutes
A versatile snack that goes well with any white meat, as well as with fluffy white pita, ciabatta, etc. You can eat it right after cooking, or you can put it in the refrigerator so that the ingredients can get along with each other.
1
Peel the pineapple from the pine skin and cut it into 1 cm cubes.
- Pineapple: 1 piece
2
Soak apricots and raisins in water for an hour, then chop them finely.
- Dried apricots: 200 g
- Raisin: 200 g
3
Heat three-quarters of vegetable oil in a deep skillet and first sauté finely chopped ginger (for two to three minutes), then garlic (for half a minute), and then add sugar, stirring until it caramelizes.
- Ginger: 50 g
- Garlic: 2 cloves
- Cane sugar: 50 g
4
Then, you need to put diced pineapple, raisins, dried apricots, crushed dried chili peppers, and about a cup of water into a saucepan, mix, reduce the heat to minimum, and simmer, stirring occasionally, for half an hour.
- Pineapple: 1 piece
- Raisin: 200 g
- Dried apricots: 200 g
- Dried chili peppers: 2 pieces
5
In half an hour, heat the remaining vegetable oil in a small pan and fry the fennel, fenugreek, cumin, and mustard seeds until a strong spice aroma emerges. One or two minutes is enough.
- Vegetable oil: 50 ml
- Fennel seeds: 1 teaspoon
- Fenugreek seeds: 1 teaspoon
- Caraway seeds: 1 teaspoon
- Mustard seeds: 1 teaspoon
6
Transfer the roasted spices to a saucepan with pineapple and other ingredients, add a pinch of salt, mix, remove from heat, and let it steep for half an hour.
- Salt: to taste