PINEAPPLE RELISH
Provided by Food Network
Categories condiment
Time 1h35m
Yield 2 cups for 12 to 16 hot dogs
Number Of Ingredients 10
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!
PINEAPPLE COCONUT RELISH
Make and share this Pineapple Coconut Relish recipe from Food.com.
Provided by Shirl J 831
Categories Pineapple
Time 4h5m
Yield 5 1/2 cups
Number Of Ingredients 8
Steps:
- Combine all ingredients. Cover and chill at least 4 hours Serve with pork, chicken or fish.
Nutrition Facts : Calories 247.1, Fat 11.9, SaturatedFat 10.3, Sodium 523, Carbohydrate 36.5, Fiber 3.4, Sugar 32.3, Protein 2.1
PINEAPPLE CHUTNEY
Give this tangy fruit pickle away as a gift or keep in your cupboard for a colourful household condiment
Provided by Good Food team
Categories Condiment
Time 1h25m
Yield Makes 3 x 330ml or 2 x 500ml jars
Number Of Ingredients 10
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.
Nutrition Facts : Calories 52 calories, Fat 1 grams fat, Carbohydrate 12 grams carbohydrates, Sugar 11 grams sugar, Fiber 1 grams fiber, Sodium 0.01 milligram of sodium
POL SAMBOL (COCONUT RELISH)
Learn to make Pol Sambol, a Sri Lankan coconut relish, with this recipe from Sri Lanka: The Cookbook.
Provided by Prakash K. Sivanathan and Niranjala M. Ellawala
Yield Serves 4
Number Of Ingredients 11
Steps:
- Place the onion, garlic, tomato, black peppercorns, green chilli, chilli powder and curry leaves in a food processor and blitz until you have a fine paste.
- Place the paste in a medium bowl and add the coconut, Maldive fish (if using) and mix well by hand. Then add the lime juice and salt to taste, mixing well. A few crushed curry leaves can be used as a garnish. Pictured left.
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