United
Nations Women’s Guild Cookbook 1992 New York
Pineapple
Chutney - West Bengal, India - Sauces, chutneys, preserves
1 X 440g (1lb 4oz) can pineapple
chunks, sliced thin; 1 raw sweet potato, medium, peeled and thinly sliced; 1/3
cup raisins; ¼ cup fresh lemon juice; 1/3 cup sugar; ¼ tsp mustard seeds; ¼ tsp
turmeric powder; 1 tsp salt; 1 tblspn oil; ½ cup water and ½ cup pineapple
juice from the can; 2 tsp cornstarch diluted with little water
Heat oil in a saucepan. Put in
mustard seeds and when they sizzle and pop, add sweet potatoes and turmeric,
frying them for 2 to 3 minutes. Add water and simmer om medium
heat until the potatoes are tender.
Crush them a little, add the pineapple
pieces, pineapple juice, sugar, raisins, salt and lemon juice. Cook for about 10 minutes
uncovered.
Thicken the juice with cornstarch
and simmer another 2 to 3 minutes.
The chutney is ready, take off from
the heat. Serve cold.
Pineapple
and Apple Chutney – Thailand - Sauces, chutneys, preserves
2 cups fresh pineapple, finely diced; 2 apples, pared and
cored and cut into pieces; ½ tsp ground ginger; ½ tsp ground cinnamon; 2 cloves
garlic, shredded; 2 tblsp preserved ginger, shredded; ½ cup raisins; 1 ½ cups
sugar; 1 tsp chili powder; ½ cup white vinegar; 1 ½ tsp salt
Put vinegar, sugar, salt and spices into a deep enamel pot
and bring to the boil. Add the pineapple, apple and raisins. Boil slowly,
stirring often to prevent burning, until apple is broken up and the chutney a
thick consistency (the pineapple will remain in pieces). Cool and keep in
bottles. This chutney will keep for months.
Fala
Salaki – Samoa – Dessert
8-10 X 12oz cans of crushed
pineapple; 1 can coconut cream; 1 tsp vanilla essence or to taste; 6-8 ripe
bananas, sliced; 6-8 kiwi fruit, sliced; 1 or 2 ripe papaya, sliced
Empty the cans of pineapple into
a large bowl and add the sliced fruit and 6 ozs of the coconut cream and the
vanilla.
Mix well and taste. If it is not
sweet enough add a little sugar, the superfine type is best as it dissolves
quickly.
Yield: 15 to 20 servings.
I scaled down this
recipe and used chopped fresh pineapple instead of canned, and coconut milk
instead of coconut cream – still a delicious combination of flavours, Anne
Sweet
and Sour Carrots – Vegetables and vegetarian dishes
Serves 4 – 6
1 lb carrots, sliced diagonally; 1 medium green pepper, cut
into bite-sized pieces; 1 (8oz) can pineapple chunks (in own juice); 1/3 cup
sugar; 1 tblsp cornstarch; ½ tsp salt; 2 tblspn cider vinegar; 2 tsp low-sodium
soy sauce
Cook carrots in boiling water until just tender. Add green
pepper and cook 3 minutes – drain. Measure pineapple juice and make up to 1/3
cup with water if necessary. Reserve pineapple chunks.
Combine sugar, cornstarch and salt and stir in pineapple
liquid, soy sauce and vinegar until smooth – cook over medium heat, bringing to
a boil stirring constantly. Simmer for 2 minutes until thickened. Pour over
carrots an pepper and stir in pineapple chunks. Serve hot or cold.
