Malaysian Pineapple Pickle

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pepperhead212

Master Chef
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Nov 21, 2018
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Woodbury, NJ
I made something today to have with the leftovers from that chole masala. While not really a pickle, I guess they called it this, due to the sugar and salt preserving it. Based on a recipe from Cradle Of Flavor, by James Oseland, with some tweaks. It is a favorite side dish of mine to serve with SE Asian dishes and Indian dishes, and to just eat on its own.

This is for about 2½ lbs of large pineapple cubes.

2 thin 1" stick of cinnamon
8 whole cloves
4 whole cardamom pods
2 small whole star anise
3 medium shallots, sliced
4 medium (or 2 large) cloves garlic, sliced
2" ginger, peeled, and cut into matchsticks
3 tb palm sugar
3/4 tsp salt
4 tb water
Peppers - original was 3 fresnos, but here I used 4 Thai peppers, plus a large red habanero, slit. Next time I'll use a hot habanero, and two Aji Dulce, as that sweet habanero flavor is great with the pineapple, but all habanero would be too hot! Just slitting the peppers made this quite hot.
Ingredients for Malaysian pickles - spices, garlic, shallots, ginger, peppers, and palm sugar. by pepperhead212, on Flickr

Spices followed by the garlic, shallots, and ginger, cooked a few minutes, and adding the sugar, salt, and water. by pepperhead212, on Flickr

The pineapple and slit peppers added, before covering, and cooking several minutes. by pepperhead212, on Flickr

Half cooked pineapple, stirred once, after 3 minutes. by pepperhead212, on Flickr

Finished pickle, after uncovering, and boiling down the water to a syrup. by pepperhead212, on Flickr
After this, I let them cool down, then serve at room temp. Keeps well in the fridge.
 
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