Patcheree Pickle Recipe |
Ingredients: Serves 4 |
1 large semi ripe pineapple 4 tablespoons raisins 2 to 4 red chilies 2 to 4 green chilies 1 teaspoon mustard seeds 1 teaspoon mixed curry seeds 2 sprigs of curry leaves ½ cup yoghurt ½ cup sugar 1 teaspoon salt 2 tablespoons lemon or lime juice 3 tablespoons ghee or vegetable oil Spice paste: 8 cloves garlic, peeled 15 shallots, peeled 2cm piece of ginger, peeled ½ finger length of fresh turmeric, peeled 6 to 10 dried chilies, soaked in hot water until softened |
Method: Peel pineapple and cut into 6, lengthwise. Slice into ½ cm wedges. Remove stalks from fresh chilies and slit halfway along the length. Peel garlic, shallots, ginger and turmeric. Pound or grind with dried chilies until very fine. Heat oil; add mustard seeds and mixed curry seeds and stir-fry over medium heat until the seeds start to pop. Add spice paste and curry leaves and stir-fry over medium heat for 4 to 5 minutes until fragrant. Add pineapple and raisins, and stir-fry for 3 to 4 minutes. Add yoghurt, sugar and salt and simmer for about 10 minutes until pineapple is tender and sauce is thickened. Add lemon and fresh chilies and simmer for about 2 minutes. Turn off heat. Patcheree is like a pickle and goes very well with the festive dish of Briyani Rice. Keep it in the fridge if you like it cold. |
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