Ingredients:
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Amount (1, .50 , 8) |
Unit (cup, Tbsp, g, ml) |
Item (egg, chaya leaves, sugar) |
Preparation (crushed, diced, whole) |
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2 |
red chilies (2 to 3 in. each) | dried, stemmed | |
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1-1/2 |
tsp | mustard seed | |
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1 |
tbsp | fresh ginger | minced |
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4 |
cloves | garlic | minced |
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1 |
20 0z can | pineapple chunks in unsweetened juice | |
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1/3 |
cup | distilled white vinegar | |
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½ |
cup | sugar | |
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½ |
tsp | salt | |
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½ |
cup | walnuts | coarsely chopped |
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Recipe Instructions:
- 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.
- 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.
- Stir in walnuts. Serve warm or cool. Cover and chill up to 1 week.