This recipe came from cutting a pineapple that wasn’t quite ripe. So instead of eating it like a fruit, I decided to make a spicy vegetable out of it. I wasn’t sure how it would turn out, but I figured I like pineapple and jalapeno on pizza, so it was worth a shot. Luckily, it tasted good! The only thing is, I don’t know how this will work with ripe, sweet pineapple. The pineapple we cut was greenish-yellow (no orange on it). I ate this with naan (an Indian bread), but it would also taste good with rice.
Ingredients1 tbsp oil
1 tsp cumin seeds 5 curry leaves 1 clove (or pinch of clove powder) 1 inch cinnamon stick (or pinch of cinnamon powder)
1 cup onions, chopped fine 2-3 jalapeno, chopped fine 3 cloves garlic, minced 1/2 cup cashews 2 cups tomatoes, chopped 1 tsp salt 1/8 tsp turmeric powder 1 tbsp ginger, grated 1/2 cup shredded unsweetened coconut (I use the frozen one) 3 cups pineapple, chopped Optional: finely chopped cilantro leaves and coconut to top
1. Heat the oil on med-high. When hot, add the cumin seeds and fry for 1 min. Add the curry leaves and fry for an additional min.
2. Add the onions, jalapeno, garlic, and cashews. Cook for 5 mins, until the onions become slightly transparent.
3. Add the tomatoes, salt, turmeric, ginger, coconut, and pineapple. Cook on med-high for 20 mins, until most of the water boils off. Stir occasionally so that it doesn’t stick.
4. Remove from heat and top with cilantro and coconut.