Pineapple Pickle (Sweet and Spicy)

®This is a RAS signature Recipe©

A sweet and spicy Pineapple pickle that is a delicious accompaniment to your savory meals. A great way to use up extra pineapple leftover, from preparing Onam Sadhya.

The Recipe Intro↓ has more info, related links as well as tips on how to buy perfect Pineapple. If you’d like to check it out.

♦Prep time:15 min ♦Cook time: 5 min♦Yield: 1 1/2 cups approx

You can strike through ingredients, as you prep them, by clicking on the ingredient.

Ingredients:

Method:

1. Peel the outer skin and rinse the pineapple well. Also, remove the inner core. Cut off the ‘eyes too.
2. Chop the pineapple into small pieces.
3. Peel the small garlic cloves(4heaped Tbsp) and leave them whole, or slice lengthwise into smaller pieces if you have the larger cloves.
4. Heat the oil(3Tbsp) in a heavy-based pan or wok. Add the fenugreek seeds(1/2tsp) and as soon as they splutter, switch off the heat.
5. Add the green chillies, garlic and stir in the residual heat till they are just slightly tenderized in the hot oil.
6. Add the Kashmiri chilli powder(1 1/2Tbsp), along with the asafoetida(1 1/2tsp) and stir well, till fragrant.
7. Add the vinegar(3/4-1cup) and then turn the heat back on. Bring to a boil and simmer for a minute or so.
8. Once this mixture starts to thicken a bit, at this stage, add the chopped pineapple, stir through and turn off the heat once more and allow it to cool off  – till lukewarm.
9. Then add  the yellow mustard seeds.
10. Once cooled off completely, store in a sterilized – dry jar. Approx 1 1/2 cups. Allow resting for at least 5 days for optimum results.

Pineapple Pickle (Sweet and Spicy)

Notes:

• This recipe uses ripe sweet but still firm pineapple. Check out recipe Intro page, for details on HOW TO CHOOSE PINEAPPLE.
• Indian small cloves of garlic is best for these type of pickles as you can leave them ‘whole’ and they will still tenderize in the pickle. If using the larger types of garlic cloves, it is best to slice them thinly lengthwise, so that they resemble the size of the smaller cloves.
• The difference between yellow and black mustard seeds is right there in their names: yellow mustard seeds have a yellow colour while black mustard seeds have a much darker exterior. Yellow mustard seeds come from the Brassica alba plant while black mustard seeds come from the Brassica nigra plant. Yellow mustard seeds are milder spice and do not need to be tempered before adding to the pickle. If using black mustard seeds, instead…. you can pop them in hot oil along with the fenugreek seeds. The yellow mustard seeds also look more attractive in the jarred pickle.
• I prefer using coconut oil in this recipe because it tastes delicious. However, if you are making in larger quantities, gingelly oil may be used, as coconut oil pickle will not last as long. When I make the amount in this recipe, it is finished up long before it has time to go bad. (Yes, it is that good! )
• Gingelly oil is also known as Indian sesame oil or Til oil.
• If you are making the pickle in an aluminum-based wok, as in my video, transfer the pickle to ceramic or glass containers soon after making it. Leaving the pickle and aluminum or iron woks can alter the taste quickly.
• The method here is identical to My mom’s slightly ripened Mango pickle, so if you would like to check out the video on that recipe click here.

Key Ingredients: Pineapple, fresh garlic, Vinegar, Green chilli, Salt, Spices, Oil.

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Pineapple Pickle (Sweet and Spicy)

Author: Shana Shameer