Pineapple Ombol (Pineapple Chutney Assamese Style)

Cooking time: 10 mins

Prep time: 5 minutes

Ingredients:

1 tbs (tablespoon) vegetable oil

½ tsp (teaspoon) mustard seeds (rai)

1 bayleaf

1 piece cinnamon bark

3 whole dried red chillies

500 gms Del Monte pineapple fruit filling

¼ cup raisins

¼ cup white vinegar

½ teaspoon kashmiri chilli powder

½ teaspoon white pepper powder

1 cup water

Salt to taste

Instructions

Heat the oil in a kadhai/wok. When hot, add the mustard seeds. When they start sputtering, add the dried red chillies, bay leaf and cinnamon bark. When they sizzle-add the Del Monte pineapple filling with the raisins and stir fry for a few minutes. Then add the white vinegar, salt, chilly and white pepper powder, and the water. Bring to a boil over high heat then lower heat and cook until soft and thickened slightly (it should be thinner in texture than jam).

Enjoy with rice, chapattis or hot pooris. Store in refrigerator.

– Recipe by Sharmin FromAssam. Made by Aalok Wadhwa