RECIPES - NEWS FROM THE YOGA SANCTUARY
Treats for Yogis ~ November 2003 Recipe
An excellent accompaniment for any Holiday meal
Preparation and cooking time: 30 minutes
1 medium large pineapple
1 tbsp of ghee
1 tbsp cumin seeds
2 fresh red chilies
½ tsp turmeric
4 tbsp of water
7 ounces or 200 grams of brown sugar
the pineapple. Cut the pineapple lengthwise in quarters and remove the
Cut each quarter lengthwise into 3 strips. Cut each strip into chunks.
Heat the ghee in a saucepan and fry the cumin seeds and chilies until
they are darkened.
Toss in the turmeric; and immediately follow with the pineapple chunks.
After stir-frying for 4 to 5 minutes, add the water. Cover the pan,
cook over low heat for 15 minutes stirring every now and then. Remove
the cover and continue to cook until most of the liquid is cooked off.
Finally stir in the sugar and cover over the same low heat until the
chutney thickens again. (About 10 minutes) Pour into a serving dish.
Refrigerate after use.
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