Pineapple & Green Chilli Chutney

Thanks for the link Leila.

https://www.ruchikrandhap.com/pineapple-green-chilli-chutney/#recipe

“Pineapple & green chilli chutney is a sweet, spicy & tangy condiment that can be enjoyed as a spread for bread or chapathis, a dip for chips, served with rice or added to marinades” Shireen Sequeira

Ingredients:

250 grams (1-1/2 cups) finely chopped fresh pineapple rings (about 5 medium sized rings) * see notes; 3/4 cup white granulated sugar (adjust according to the sweetness of the pineapple); 1/2 medium sized onion finely chopped; 1-2 green chillies, minced (deseed to reduce spice); 1 level teaspoon of finely minced or grated ginger; 3-4 cloves; 1/2 inch stick of cinnamon or cassia bark; a few strands of saffron, add more if you want some colour; 1/2 cup water (approx) * see notes; 2-3 drops lime juice; a pinch of lime zest; 1 teaspoon vegetable oil; a tiny pinch of salt

Instructions:

Finely chop the pineapple rings (as chunky as you want your chutney to be) and keep aside.

Heat oil in non stick pan/kadhai and lightly saute the chopped onions until the raw smell vanishes - about 2-3 minutes. Take care to see that they don't turn brown.

Add the rest of the ingredients except the sugar - pineapple chunks, chillies, ginger, cloves, cinnamon, saffron, salt and the water and bring the mixture to a boil. Reduce heat and simmer for 5-7 minutes stirring every now and then.

When the pineapple pieces appear to have softened a bit, add the sugar and the salt and mix well. Cook on a medium low heat for approx 8-10 minutes until the mixture begins to leave the sides of the pan but is still has some liquid (not watery but more like thin sugar syrup with some stickiness). Do a quick taste check and adjust the sugar and pinch of salt to balance the flavours. Add the drops of lime juice and zest, mix well. By now the mixture would be frothing (tiny bubbles begin to appear) - Do not over cook after this point

Remove the pan from the heat and let it cool for a minute. Then spoon the mixture into clean, dry glass jars and leave the lids unfastened. Let the chutney cool down completely before fastening the lids. Refrigerate for a longer shelf life.

Serve as a dip to grilled chicken or as a spread on chapathis or bread.

Notes:  "I prepared this with fresh pineapple that was not too sweet. If you are using canned pineapple then use the one stored in unsweetened juice. Reserve the juice and use instead of the water. Adjust sugar accordingly" Shireen Sequeira

Glamour Girl Salad (with pineapple)

From @70sdinnerparty on Instagram

Glamour Girl Salad contributed by Mrs Mark Abilgaard

4 halves Barlett pears; 4 half slices pineapple; 4 small white candles; 8 small round peanuts; ¼ lb cheese; 1 maraschino cherry (I used a cherry tomato); cinnamon red hots (I used cinnamon powder); fruit mayonnaise dressing; 4 lettuce leaves

Place pear in centre of lettuce leaf for girl’s face. Use small peanuts for eyes and strip of cherry for mouth. Tint cheeks with cinnamon candy. Place candle in corner of mouth for cigarette and ½ pineapple ring around chin (small end of pear) for collar. Then put mayonnaise around top of head for hair and grate cheese over the mayonnaise, being careful not to get it on face. Light cigarette and serve at once. Serves 4.

What a great do-it-yourself salad idea for a children's birthday party!!!! Perhaps without the cigarette references!!! Anne 

Advertisement from the 1960s

Such deliciousness from the past!

Pineapple Charlotte

85g pkt pineapple jelly crystals; 250ml (1 cup) boiling water; 300g pkt Savoiardi (sponge finger biscuits); 750ml (3 cups) thickened cream; 130g (1/2 cup) lemon curd – I used the Monkey Butter I made recently (recipe about 3 blog posts back) Anne

Place the jelly crystals in a heatproof bowl. Pour over boiling water. Stir to dissolve the crystals. Set aside, stirring occasionally, for 5 minutes or until cooled slightly. Place in the fridge for 1 hour or until chilled.

Meanwhile, line the base of a 20cm springform pan with baking paper. Trim 13 biscuits so they reach 1cm over the rim of the pan (reserve offcuts). Place trimmed biscuits, side by side, around the edge of the pan to fit snuggly. Arrange remaining biscuits and some of the offcuts over the base of the pan to cover.

Use electric beaters to beat 450ml (1 3/4 cups) cream in a large bowl until soft peaks form. Gradually add the jelly mixture and beat until firm peaks form (do not over beat).

Spread half the lemon cream mixture over the biscuit base. Top with half the lemon curd. Use a skewer to create a swirled effect. Top with remaining lemon cream mixture. Place in the fridge for 6 hours, or overnight, until set.

Carefully remove the charlotte from pan and transfer to a serving plate. Use electric beaters to beat the remaining cream in a large bowl until soft peaks form. Use a piping bag fitted with a 2.5cm star nozzle to pipe cream over the top of charlotte and drizzle with the remaining lemon curd.

Use a hot knife to cut into wedges to serve.