Pineapple-tomato-chutney
| Chutney | ||
|---|---|---|
| ¼ | pineapple | ¼ pineapple, |
| 1 | fresh ginger (about 2 cm) | 1 fresh ginger (about 2 cm), |
| 1 | red chili | 1 red chili, |
| 1 | clove garlic | 1 clove garlic, |
| 1 tbsp | Organic Coconut Oil – Premium Quality | 1 tbsp Organic Coconut Oil – Premium Quality, |
| ¼ tsp | Panch Phoron* | ¼ tsp Panch Phoron*, |
| 4 tbsp | Organic Coconut Blossom Vinaigrette “Nectar Dream” |
4 tbsp Organic Coconut Blossom Vinaigrette “Nectar Dream”, |
| 200 g | chopped tomatoes (canned) | 200 g chopped tomatoes (canned), |
| 1 TL | Organic Coconut Blossom Sugar | 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. |
*(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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