|Yes I’m back. Excuse my paucity of posts. I have been tending to important and complex family matters.
I will try to post some photos of my time in Peru when I can. Here’s a letter that was waiting for me in my inbox on return, along with 327 others.
Mrs Uma Balachandran from UK writes:
“Dear Kurma Das, In this winter season the pineapples are sour to eat as a raw. I like to make chutney. Kindly write me a pineapple chutney recipe.”
Here’s a recipe from my first cookbook:
Pineapple chutney should be “too hot to bear, but too sweet to resist”. This recipe yields about 2 cups.
3 tablespoons ghee
2 teaspoons cumin seeds
4 broken dried red chilies, or as desired
1 large ripe pineapple, peeled, cored and diced
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
2/3 cup raw sugar
1/3 cup raisins
Heat the ghee in a 2-quart/litre heavy-based saucepan over moderate heat until it is hot but not smoking.
Saute the cumin seeds in the hot ghee until they slightly darken. Add the chilies and cook until golden brown.
Add the pineapple pieces, ground cinnamon, and cloves. Gently boil the chutney, stirring occasionally, over moderate heat until the pineapple becomes soft and the juice evaporates. Stir constantly as the preparation nears completion.
When the saucepan is dry and the pineapple starts to stick on the bottom, add the sugar and raisins and cook until thick and jam-like. Serve at room temperature.
Posted by Kurma on 7/12/08; 11:24:17 AM