Ingredients:
• 1 – ripe Pineapple
• 1/2 cup – chopped Dates
• 2 tbsp – Tamarind pulp
• 1/2 cup – Sugar or Jaggery
• 1 tsp – Turmeric powder
• 1 tsp – chilli powder
• salt to taste
• few – Curry leaves
• 1 tbsp – oil
• 3 – broken Red Chilli
• 1/2 tsp – Fenugreek seeds
• 1/2 tsp – aniseeds
• 1/2 tsp – Mustard Seeds
• 1/2 tsp – nigella (onion seeds)
• 1/2 cup – finely chopped coriander leaves.
Method:
- Clean and chop the pineapple.
- De-seed the dates and chop them into pieces.
- Extract tamarind pulp.
- Heat a heavy bottom vessel, add oil. Then add mustard seeds, fenugreek seed, aniseeds, onion seeds, broken red chillies and curry leaves. Saute.
- Add the chopped pineapple and dates along with salt, turmeric, chilli powder.
- Cover and cook on a low fire till the pineapple is tender.
- Add the tamarind pulp and jaggery. |Cook for 5 more mins.
- Store in sterilized bottles.
Recipe courtesy of Sabita Mishra