Prep Time:15 Minutes
Cook time: 45 Minutes
Ingredients: (Base)
1. 4 to 5 cups of chopped pineapple
2. 1 cup tamarind paste (Soak the tamarind in water and use the thick paste)
3. 1 tsp salt
4. 1 cup brown sugar or jaggery. You can put more or less based on your liking of sugar
5. 1/2 cup vinegar as preservative.
6. 1 cup mustard or extra virgin olive oil.You can use any other oil too.
Optional :
1. 6 or 7 garlic cloves or 1 tbsp garlic powder
2. 2 Bay leaf
3. 1 tsp ginger powder
4. 1 tsp cumin powder
5. 1 pinch of black seeds (roasted)
6. 1 tbsp dark mustard seeds (roasted and slightly smashed)
7. 1 cinnamon stick
8. 2 tsp chat masala powder
9. 2 pinch of green cardamom powder or 4 whole cardamom
10. 1 tsp red chili powder if you want hot and spicy.
11. 1 tbsp fennel seeds (roasted)
Instead of using number 5,6 and 11 ,you can use Patch puran whole spices (Roasted).
Preparation:
Step 1:
Heat a nonstick cooking pan with oil (do not use any silver colored steel pan),
then add pineapple and tamarind. Saute for 5 minutes.
Next, add all the ingredients.Cook it for 45 min. in a medium to low heat until everything turns out into dark brown to black.
Step 2:
Stir the gravy occasionally so that it does not get burned or get sticked in the pan while cooking for 45 to 50 minutes.
Step 3:
After it gets dark brown and smell is all around , let it cool down for 2 hours and pour it in a glass or plastic jar.After cooking you can discard bay leaf and cinnamon stick .
Enjoy and have fun.
P.S The reason why I put the optional ingredients is that many people don't like the smell of various spices.If you want ,you can skip any of the optional ingredients.But if you put all the spices in the pickle , the pickle will turn out really good.
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