នេះ Article មិន​មាន​ក្នុង​ភាសា​របស់​អ្នក, មើល​ក្នុង: English (en),
ឬ​ប្រើ​កម្មវិធី​បកប្រែ Google:  

Ingredients:

Amount

(1, .50  , 8)

Unit

(cup, Tbsp, g, ml)

Item

(egg, chaya leaves, sugar)

Preparation

(crushed, diced, whole)

2

   red chilies (2 to 3 in. each) dried, stemmed

1-1/2

tsp mustard seed  

1

 tbsp fresh ginger minced

4

 cloves garlic minced

1

 20 0z can pineapple chunks in unsweetened juice  

1/3

 cup distilled white vinegar  

½

 cup sugar  

½

 tsp salt  

½

cup walnuts coarsely chopped

 

    

 

 

    

 

 

      

 

      

 

      

 

      

 

    

 

 

    

 

 

      

 

      

 

 

    

Recipe Instructions:

  1. Coarsely crush chilies and mustard seed using a mortar and pestle, or seal spices in a heavy plastic food bag and roughly crush with a rolling pin.
  2. In a 2 to 3 quart pan, combine the chili mixture, ginger, and garlic, pineapple with juice, vinegar, sugar, and salt. Bring to a boil over high heat, then lower heat to medium and simmer, uncovered, stirring occasionally until most of the liquid has evaporated, 35 to 40 minutes.
  3.  Stir in walnuts. Serve warm or cool. Cover and chill up to 1 week.

 

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