Monday, January 28, 2019

Pickled Pineapple (Avanas / Ananas)


“Pickled Pineapple (Avanasa / Ananas)” … A very simple and easy to prepare KhatHa MeetHa TeekHa pickled fresh pineapple pieces that tastes great when served with poori, paratha, biryani, dosa or even sandwiched between bread slices … Yummilicious …. 

** Pickled Pineapple pieces is a delight to munch on and in my home we like to have them when pineapples are plenty in season. This is a delicious tangy pickle that tastes great when served a little bit as a side dish along with other dishes to tickle you taste buds. The spice level and the tangy taste imparts a lovely taste specially during winter when there is chill in air and you desire to eat something spicy. This is a simple pickle prepared with fresh pineapple pieces and has to be consumed within a maximum period of a week at it's best. I had been preparing this for a few years now as I love pineapple be it in any form, yeah, you got it right, I sometimes just eat it as it is and enjoy the khatHa meetHa teekHa taste it gives me sending a lovely feeling down my spine and nerves when cold winds are rushing about all round my home. The pineapple season is on and I remembered it had been over 2 years since I had done these as the last few years rushed by in such a hurry, that I really could not squeeze in this delicious pickle and instead had prepared my other favorite pineapple pickle with chilly powder etc.  to which I will share the link at the bottom of this recipe. This one is a tempered one with amchi / konkani saraswat touch. Do try this out for a change, you can relish it with roti, bread sandwiches, poori etc. they taste great with dosa too. But best when served with roti/poori. 


** Here is my simple recipe for “Pickled Pineapples” … My Style … 

** Remove the center core and the out thick skin of the pineapple and also the eyes on the surface of the edible part and cut them into medium sized pieces. Keep them aside in a bowl ready. I used a medium sized pineapple which gave me 4-5 cups of edible pieces. 

** In a thick bottomed stainless steel vessel add in ¼ cup of vinegar, 1 cup sugar, 1 tblsp of finely chopped ginger pieces, 5-6 green chillies cut into rings and bring to a boil. If you find that the water content is too less you can add in 2-3 tblsp of water. 


** Once it comes to a boil, lower the heat and stir till sugar has melted (NOT browned), now add in freshly squeezed juice of one lemon and mix well. Then add in the pineapple pieces, mix well, raise the heat to medium and simmer for about 3 minutes and then remove from fire and keep aside to cool. 

** For Tempering : In a small pan heat oil (any oil will do), when smoking hot, lower the heat to minimum and then add in 1 tsp of mustard seeds (sasam/rai) when they begin to splutter add in a pinch of hing (asafoetida) powder, pinch of haldi (turmeric) powder, few seeds of methi (fenugreek) and a few curry leaves (kadipatta/karbev). Stir for a minute and pour this over the pickled pineapple. 

** Add in a handful of cleaned and finely chopped coriander leaves to the above and mix well. Allow to cool and then put all the contents into a glass bottle and cover with a tight lid. Keep it aside for a few hours or a day and it is ready to be served as and when necessary. Remains good for a few days at room temperature and about a week or ten days in fridge. 


** “Pickled Pineapple” is done and ready to be served now. You can serve it as a side dish with any dish of your choice. Tastes great with hot poori, parathas, stuffed parathas, biryani, dosa, panpolo etc. Do try this out and relish it with your family and friends when pineapple are plenty in season. 

** Note : If storing the pickled pineapple in fridge, remove it about 30 minutes before serving to bring it to room temperature. That way it tastes better than too chilled ones when served with poori or panpolo or any dosa. 

** Note : Always use fresh pineapple and check out for sweetness. The pineapple should be sweet and not too sour or should not have a tangy / tart smell. They should not have been browned and if you find so, leave out that portion of the fruit and do not add it on to the pickle. 

** Note : You can increase or decrease the sweetness and the spice level as per your taste. Just add on little less sugar if the fruit is too sweet and cut down on green chillies if you want it less spicier. You can leave out addition of ginger too, if you do not like it. The choice is exclusively on individual liking. 

** For the "Pineapple Pickle" Recipe, a similar dish but with the difference of addition of powders, check out on the link given below ....

** An Earnest Request : There are many more recipes of different types in the blog. For all my Recipes, use the search option or the label section in the Blog. If you are still not able to find it or have a query, please leave a message in comment section or mail me the same. I will try my best to get back to you as soon as possible. Do try out various types of dishes included in the Blog and Enjoy them with your family and friends and do give me a feedback if possible. 

** I am happy to inform you that I have also started a food group for by the name "KONKANI DELICACIES" which is over and year old, with about 19 K strong members. It is a pleasure to inform that you will find in the group many more recipes posted by our expert members and you too can share some of your own. The link to the group is posted on the left side of the blog page. Do join us in our culinary journey. I strongly believe in Sharing and always endorse that "Sharing Is Caring" … Thank You ….

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