Serving the Guest: A Sufi Cookbook
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Sumatran Pineapple Chutney
Chilling: 30 minutes
½ cup light brown sugar
1 cup water
¼ cup butter
½ cup thinly sliced onion
½ tsp. ground cumin
1 tsp. ground coriander
10 whole cloves
½ tsp. cinnamon
½ tsp. ground ginger
2 tsp. salt
1 tsp. black pepper
1 tsp. chili paste or ½ tsp. cayenne
¼ cup lemon juice
If you have fresh pineapple, peel, core and cut it into cubes. If you are using canned pineapple, use the kind packed in its own juice, not in syrup. Drain the juice and use the juice instead of water for the chutney.
In a small saucepan over medium heat, combine the water or pineapple juice, stir well, bring to a boil, reduce the heat and simmer for 5 minutes. Turn off the heat and set aside.
In a larger pan, melt the butter and sauté the onion for several minutes, then pour in the syrup and the rest of the ingredients. Bring to a boil, lower the heat and simmer for 10 minutes; then turn off the heat and let the chutney rest for 30 minutes before serving.
from Serving the Guest: A Sufi Cookbook
Copyright © 1999, 2000 by Kathleen Seidel
Sources of previously published material by other authors used by permission, and print sources for images, may be found at http://www.superluminal.com/cookbook.