Pineapple Chutney
Although fruit chutneys aren’t generally my thing, we do make this one sometimes at Lankan Filling Station. It’s not based on a traditional recipe, but the hot, sweet and spicy flavours fit very comfortably into a Lankan meal. This will last for ages in the fridge, but can also be jarred and stored at room temperature.
Ingredients 7
1 sweet pineapple, small, approximately 750 g
200 g jaggery, chopped, see my tips
6 g chilli powder
5 g salt flakes
3 g black pepper, freshly ground
1 whole star anise
4 g cardamom powder
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Method 8
Peel your and roughly chop, core and all, into small triangles or 2 cm (3/4 in) chunks. Don’t worry too much about the shape as it all gets chopped again – it’s more important to ensure they are a similar size.
Place the in a bowl, add the , , , , , and . Mix well so the jaggery almost melts and coats the pineapple.
Heat a large frying pan (preferably non-stick) over a high heat, then spoon in enough of the pineapple mix to form a single layer no more than 2 cm (3/4 in) high. Leave it to sit undisturbed for 2–3 minutes until the jaggery starts to catch and the pineapple has taken on a bit of colour. Continue cooking for another 7–8 minutes, stirring every now and then, until the mixture starts to look almost burnt.
Transfer the charred to a clean bowl and repeat with the remaining mixture, including any liquid that has pooled in the bottom of the bowl.
Set aside all the cooked until it is cool enough for you to touch it and remove the . Turn it out onto a chopping board (it should be sticky and a little saucy) and run a knife or cleaver through it. Chop it to your preferred consistency, but keep it reasonably chunky.
Be warned: this can get messy and you may need to do it in batches.
Taste the chutney and adjust the seasoning if necessary. You want to be able to taste all the spices, particularly the , and the sweetness should be tempered by a darker charred flavour.
It’s now ready to eat, or you can transfer it to sterilised jars for longer storage. Serve at room temperature.
O Tama Carey's tips
Sri Lankan jaggery is made from the sap of the flower of either the palmyrah or kithul palm (the latter believed to produce a more superior product) and is generally quite dark, with a flavour that is sweet but not sugary – more like molasses with a hint of savoury smokiness.
Jaggery is quite hard, a little crumbly, and doesn’t melt as easily as a sugar, so it’s best to use a cleaver or heavy knife to chop it into smaller pieces or coarsely grate it.
It can be used anywhere you want some sweetness. If you can’t find jaggery you can always substitute with any other type of palm sugar.
