In Our Test Kitchen
| Serves | Hands on Time | Cooking Time |
| Makes 8-10 servings | 5 minutes | 45 minutes |
This recipe is super easy and works well alongside your other Indian favorite dishes, rice dishes and breads.
/ Health score
Nutrition Facts Per Serving
| Calories | Fat | Protein | Carbs | Calcium | Iron | Potassium |
| – | – | – | – | – | – | – |
You’ll need:
Ingredients
- 2 teaspoons of ghee or vegetable oil
- 2 teaspoons of cumin seeds
- 2 red chilies, chopped
- 1 large, ripe pineapple (around 1kg), peeled, cored and cut in to cubes
- 1 cinnamon stick
- 4 cloves
- 150g brown sugar
- 50g raisins or sultanas
- 1/2 teaspoon of nigella seeds (optional)
Instructions
- Heat the oil in a pan and gently heat cumin seeds for 1-2 minutes.
- Add the chopped chili, pineapple pieces, cinnamon and cloves.
- Slowly cook down the pineapple for 20-30 minutes until the pineapple is soft and most of the liquid has evaporated.
- Add the sugar and currents and continue to cook down until for 10-15 minutes.
- Allow to cool and stir in nigella seeds.