Spicy, tangy, sweet and flavorful. I love this Indian inspired salsa as a topping for burgers, as a side or on papad.
This post was written under pineapple threat. Literally! A few
She also called me lazy and stuck up, as I thought this was a silly recipe to post....well, we will discuss the lazy & stuck up part in another post. For now here is a way to earn a pineapple.
This is a great starter to serve for parties and I have seen it often becomes a topic of discussion. It's tastier with tinned pineapple, but when you have fresh - I love to use fresh.
1 pineapple or 2 cups of tinned pineapple chuncks
handful pomegranate or red bell pepper
1/4 cup fresh coconut
1-2 green chillies
1 tsp mustard seeds
4-5 cilantro leaves
2-3 tbsp honey
1/4 cup and more of diced nuts (walnuts, almonds and pistachio)
pink himalayan salt to taste
The original recipe has pomegranate and it looks gorgeous with pomegranate. Since I was working under pineapple pressure- I had no time to get pomegranate and went ahead without it. I do feel sad ...it looks so much prettier with pomegranate.
Dry grind the coconut, green chillies and mustard seeds. It should not have any water - I used my dry grinder (vitamix) to make it. You can use a spice grinder.
Cut pineapple chunks, pat try with paper towel. Incorporate the coconut mix, pomegranate, honey, chopped nuts and salt and toss.
Serve as a topping for papapd .
Add more honey if the pineapple is bland.
For later use
Do NOT mix the coconut and pineapple as it will leave water and you do want the salsa dry - moist is fine but not watery. I store the pineapple and pomegranate separately, nuts separately and coconut mix separate. Toss them together when am ready to serve. Add salt LAST. Can't stress this enough.
You can use it for...
This is a great topping for burgers or to serve as a raita - add yogurt to the mix - or just as a side without the yogurt.
Note : use yogurt only if you are using tinned pineapple, sometimes you get a bitter after taste when using yogurt with fresh pineapples.
What is Papad ?
Papad is a thin wafer - usually round in shape, which is made from lentil and rice and sun-dried for weeks. It can be stored for 4-6 months and is usually eaten deep fried or roasted.