Fermented Pineapple & Chili Sambal
THE FOOD MATTERS TEAM
Jaimee started experimenting with fermented fruit last year. This fruit ferment comes from Sri Lanka, and it’s sweet, spicy and salty. The pineapple, lime, coriander and ginger all retain their fresh flavor. We’d suggest serving it with seafood.
PREPARATION TIME
30 minutes, plus
4 days fermenting
STORAGE
up to 6 months
MAKES
about 2 x 500 ml
(17 fl oz/2 cup) jars
Ingredients
- 2 kg (4 lb 8 oz) pineapple – about 2 medium-sized pineapples
- large handful (1 cup, firmly packed) coriander (cilantro) leaves, chopped
- 2 teaspoons finely grated lime zest
- 1 tablespoon lime juice
- 1 tablespoon finely grated ginger
- 2 teaspoons chilli flakes or sliced fresh chilli
- 2 tablespoons salt
What to do
- Sterilise your jars (see page 250) and leave them to cool completely.
- Peel the pineapples, then cut into 2 cm (3⁄4 in) cubes, discarding the tough core. Place the pineapple in a non-reactive bowl, then add all the other ingredients. Using your hands, squish everything together and mix thoroughly.
Recipes and images from Cornersmith: Recipes from the
Café and Picklery by Alex Howery-Elliott and James Grant
(Murdoch Books) available in all good bookstores and online.
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The Food Matters Team is made up of foodies that love getting in the kitchen and experimenting! When we aren't spreading our message with the world, that's where you will find us and just like you, we don't always succeed with our recipes, but that's part of the fun, right?