Stewed Spicy Pineapple

Recipe from Raghavan Over from 660 Curries

This recipe has it all. Served over ice cream it is spicy and sweet, warm and cool. A delightfully complex combination. If you don’t want to mess with fresh pineapple, you can use chunks canned in juice. Just be sure to drain the juice and use for another purpose, such as in a smoothie.

Ingredients  

• 2 T canola oil

• 1 t black or yellow mustard seeds

• 2 C fresh pineapple cut into ½” cubes

• ½ C golden raisins

• 6-8 dried red Thai or cayenne chiles to taste, stems removed

• ½ C crumbled or chopped jaggery or firmly packed dark brown sugar

• ¼ t salt

Instructions 

Heat the oil in a small saucepan over medium high heat. Add the mustard seeds, cover the pan, and cook until the seeds have stopped popping (not unlike popcorn), about 30 seconds. Add the pineapple, raisins, and chiles. Reduce heat to medium and cook, uncovered, stirring occasionally, until the raisins are plump and the pineapple is lightly browned, 5-8 minutes.

Add sugar and cook, stirring so it melts, 2-4 minutes.

Pour in 1 C water and sprinkle in the salt. Cook, uncovered, stirring occasionally, until the sauce turns syrupy and thick, 10-15 minutes.

Serve immediately or cover and refrigerate for up to 1 week. Reheat to warm it before serving.

For an unusual presentation, ladle a heaping tablespoon of this potent fruit over two scoops of vanilla ice cream.