Pineapple Ombol (Pineapple Chutney Assamese Style)

Servings:
Preparation Time:
5
Cooking Time:
10

Ingredients

  • 1 Tbsp – Del Monte Pomace Olive Oil
  • 1/2 Tsp – Mustard Seeds (rai)
  • 1 no. – Bay leaf
  • 1 Piece – Cinnamon Stick
  • 1 – 2 no. – Dried red chili
  • 500 g – Del Monte Pineapple Slices (cut into small tidbits)
  • 2 cups – Syrup from pineapple can
  • 2 Tsp – Corn flour (dissolved in 100 ml/half a cup of water)
  • 40 g – Sugar
  • 1/4 cups – raisins
  • 1/4 cups – white vinegar
  • 1/2 Tsp – Kashmiri red chili powder
  • 1/2 Tsp – White pepper powder
  • Salt to taste

Method

  1. Heat the oil in a kadhai/wok, add mustard seeds.
  2. When they start sputtering, add the dried red chillies, bay leaf and cinnamon.
  3. When they sizzle, add the pineapple tidbits with the raisins and stir fry for a few minutes.
  4. Then add the white vinegar, salt, chilli pdr, white pepper powder and the syrup.
  5. Bring to a boil over high heat, simmer till soft.
  6. Add the sugar and the dissolved corn flour to thicken slightly (it should be thinner in texture than jam).
  7. Enjoy with rice, chappatis or hot pooris.
  8. Store in refrigerator.

Photographs and Recipe courtesy of Aalok Wadhwa.

Aalok Wadhwa: An ardent foodie and a cook, specialising in International Cuisines. He has several cook books including ‘The Global Foodie’ to his credit. He is a Post Graduate from IIM-Bangalore and has held senior positions with various leading publications and companies. Currently he pursues his love for food and writes restaurant reviews for Friday Gurgaon and other food blogs.

For more scrumptious recipes, visit her blog http://www.indianfoodfreak.com/