Indian Pineapple Relish Recipes

Steps:

• In a medium saucepan over medium heat, add the oil onion and green pepper. Saute until the vegetables are soft. Add the pineapple, the salt and the pepper. Cook over medium heat, uncovered, until the liquid reduces, about 30 minutes.
• Deglaze the saucepan with the vinegar and add the lime zest, mustard and garlic. Cook uncovered over low heat until the liquid is reduced again, about 20 minutes more. Transfer to a bowl, let cool then refrigerate, covered, until ready to use. Aloha!

Steps:

• Preheat grill. Brush the green onions with 1 tablespoon of olive oil and season with salt and pepper. Grill the onions until almost cooked though and finely slice. Place the onions, pineapple, jalapeno in a medium bowl and stir to combine. Add the lime juice, the remaining tablespoon of olive oil and cilantro. Serve at room temperature.

Steps:

• Drain pineapple but reserve the juice, chop finely.
• Heat oil in a pan, and add mustard seeds immediately to it.
• As soon as it begins to sputter, add cumin and onion seeds.
• Add ginger and chilies and saute for about a minute until just aromatic.
• Add the pineapples, raisins, sugar and salt.
• Add 1 1/4 cups of pineapple juice (use the reserved juice and make it up to 1 1/4 cups using water if needed).
• Bring to a boil, reduce heat to medium and cook uncovered for 15-20 minutes.

Steps:

• In a small bowl combine 1/2 tsp of the cardamom, the salt, and black pepper. Rub both sides of chicken with oil; sprinkle evenly with spice mixture.
• Grill chicken on the rack of an uncovered grill directly over medium coals for 12 to 15 minutes or until chicken is no longer pink (170°F), turning once.
• For relish, in a medium bowl combine pineapple, sweet pepper, cilantro (or parsley), lime juice, green onion, jalapeño pepper, and the remaining 1/4 teaspoon cardamom. Serve chicken with relish. If desired, garnish with herb sprigs.

Steps:

• In a bowl combine all ingredients with salt to taste and let stand at room temperature 1 hour. Relish may be made 1 day ahead and chilled, covered.
• Serve relish at room temperature.

Steps:

• In a large bowl, mix together the pineapple, cranberry sauce, walnuts and strawberries. Cover and chill overnight before serving.

Steps:

• Heat the oil in a large heavy-based pan. Tip in the onions and spices and cook for 5 mins until fragrant. add the rest of the ingredients plus 1 tsp salt and simmer for 1 hr until dark golden and thick. Pour into sterilised jars and allow to cool before covering.

Steps:

• In a medium saucepan over medium heat, mix together red bell peppers, onion, white wine vinegar, sugar and crushed red pepper flakes. Bring to a boil, then reduce heat to simmer. Stirring occasionally, cook 30 minutes, or until thickened. Refrigerate 4 hours or overnight before serving.

Steps:

• Stir all ingredients in large bowl to blend. Season to taste with salt and pepper. (Can be made 1 day ahead. Cover; chill.)