Here’s something that never fails to get you drooling. Throwback to school, to the spicy, tangy pineapple tossed in a dangerous green chilli chutney, sold on the carts outside. The sight of it and the sharp scent of pineapple and chillies, always got me drooling, especially since I wasn’t allowed to buy it. This is so quick and simple to put together and is a great way to cut through the heavy and often sweet holiday meals. Tastes great as a snack or a salad accompaniment. I have made use of the core of the pineapple, cut using a cookie cutter, which would have otherwise gone to waste after I had used the flesh in a cake. Pineapples are great in warm, cold, sweet or savoury dishes this winter and also help digestion. So, binge on.
Ingredients
- Serves 3
- 1 Ripe Pineapple, Peeled and Diced (Use the Core as Well If It Is Soft and Sweet)
- 1/2 Cup Finely Chopped Onion
- 1/4 Cup Coriander Finely Chopped
- For the Green Chutney
- A handful of Chopped Coriander Leaves
- Few Sprigs of Mint Leaves
- 2 To 3 Spicy Green Chillies
- 1/2 Inch Ginger
- Salt to Taste
- 1/2 Tsp Chaat Masala
Preparation
Prep: 5 minutes
Cooking: 10 minutes
- Blend all ingredients for green chutney, with a little water to make a fine paste.
- Toss all ingredients together in a wide bowl.
- Adjust salt, chaat masala and transfer to a serving bowl.
- Serve and relish the sweet and spicy dish.
