Please connect to Internet to continue
Preparation Time : 30
Cook Time : 25
Total Time : 55
3 cup chopped pineapple cubes
1/4 cup almonds (chopped)
1/4 cup cashewnuts ( chopped )
1/4 cup Raisins
1/4 cup dry fig (chopped )
2 tablespoon pistachio
1 kilo sugar
1 1/2 teaspoon lemon crystal ( nimbu k ful)
For pickle masala: 2 tablespoon dry fenugreek seeds
2 tablespoon mustered seeds
3 tablespoon dry coriander seeds
1 tablespoon fennel seeds
5 to 7 cloves
2 cinnamon stick
remove the tough core from pineapple.Chop each pineapple wedge into smallish pieces, about the size of a dice.
In pan mix pineapple and sugar together and mix well.. now place this pan on low medium flame. .stire continously. .
Add 1 tablespoon water in it..and stire till one thread consistency. when a single thread is formed add 1 1/2 lime crystal and pinch of salt in it..stire well.now pineapple chunk are .translucent . turn flame on low medium. .
Now in low flame add almonds, cashewnuts , dry fig , pistachio , Raisins ,cloves and cinnamon in it.
Stire all well. and turn off flame..
Now in mixer jar add mustered seeds, fenugreek seeds, fennel seeds and coriander seeds grind it in coarse powder. DON’T GRIND INTO POWDER.. Just grind with PULSE .
Now add 4 to 5 tablespoon pickle masala in pineapple mixture stire it well and let it cool .. At this stage the consistency of pickle is runny like a syrup..
Once the pickle is cool down then you can keep in fridge for 1 year .
Store in airtime glass bottles. .keep in refrigerator.
Please Login to comment