Ananas achar

Ananas achar

Pineapple oil pickle

By
From
The Complete Asian Cookbook
Photographer
Alan Benson

Ingredients

Quantity Ingredient
Am ka achar, see recipe for ingredients and method
see method for extra ingredients

Method

  1. This pickle is based on the spice combination for am ka achar (mango pickle). Instead of using mangoes, use 2 large pineapples that are ripe, but not in any way overripe. Remove the skin of each pineapple and remove the ‘eyes’, then cut into wedges lengthways and remove the hard core. Chop the flesh and squeeze out as much juice as possible. Proceed with the recipe, adding 110 g sugar at the simmering stage if a slightly sweeter pickle is desired. Continue to cook until the oil separates and rises to the surface. Cool, bottle and seal.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again