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Pineapple-tomato-chutney

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Rating: 3.8/5. From 2 votes.
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Simple
Ingredients for 4 Persons
Preparation time:
Required time: 8 Min.
Set-up time: 7 Min.
Cooking time: 30 Min.
Gesamtzeit: 45 Min.
Chutney
¼ pineapple
1 fresh ginger (about 2 cm)
1 red chili
1 clove garlic
1 tbsp Organic Coconut Oil – Premium Quality
¼ tsp Panch Phoron*
4 tbsp Organic Coconut Blossom Vinaigrette
“Nectar Dream”
200 g chopped tomatoes (canned)
1 TL Organic Coconut Blossom Sugar
1

Peel pineapple and make sure “eyes” are removed properly.


2

Dice into small cubes.


3

Finely dice ginger and garlic.


4

Remove seeds from chili and chop very finely


5

Heat coconut oil in a saucepan, add Panch Phoron and fry for about 2 minutes. Carefully deglaze with coconut blossom vinaigrette and let it simmer.


6

Stir in garlic, ginger and chili.


7

Add diced pineapple and tomato and coconut blossom sugar and continue to let it simmer for 30 minutes. Season with sea salt.


8

Rinse out a lidded jar with hot water and pour chutney into it.


9

Keeps in the fridge for about 1-2 weeks and is great with papadams, barbecues, tofu and all kinds of vegetables.


Tip:

*(a mixture of these five spices in equal parts: black mustard seeds, fennel seeds, black cumin, cumin and fenugreek seeds – not ground)

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