Ingredients

The following ingredients have 4 Servings
  • 1 pineapple
  • 2 tsp vegetable oil
  • ½ tsp cumin seeds
  • ¼ tsp fennel seeds
  • ¼ tsp Nigella seeds
  • 4 cardamoms (crushed)
  • ½ tsp coarsely ground black pepper
  • 2.5 cm fat finger of ginger
  • ½ a red chilli (heat level and amount, to taste)
  • 2 Ttbsp white wine vinegar or any clear vinegar
  • 1 Tbsp white sugar
  • ¼ tsp salt

Instruction

  • Slice the pineapple up into little pieces. Keep its juices.
  • Heat the vegetable oil in a small saucepan on medium heat, and add the cumin, fennel, nigella seeds, cardamoms and black pepper. Fry for a minute until you get a lovely fragrant aroma.
  • Add the ginger and chilli and fry for 30 seconds.
  • Add the pineapple and its juices and stir to coat it with the spices.
  • Add enough water to cover the pineapple and bring to a boil. Lower the heat right down and simmer for 15 - 20 minutes until the pineapple is soft and mushy and the water has reduced.
  • Add the vinegar, salt and sugar and cook for 2 - 3 until it reaches a consistency that you are happy with, depending on how much liquid you would like.
  • Transfer to a jar and keep in the fridge when cool. Will last for a week in the fridge.