Name: Pineapple Pachada Pickle
Cuisine: India
Ingredients: 1 tablespoon jaggery (or honey); 200 ml/7 fl oz white wine vinegar; a big thumb-sized knob of fresh ginger, peeled and roughly chopped; 2 dried chillies, soaked in water for 24 hours; 1 tablespoon brown mustard seeds; 1 small ripe pineapple, peeled, cored, and diced sea salt; 2 teaspoons ground turmeric; 2 garlic cloves, roughly chopped

Preparation info

Difficulty
Easy

Appears in

Spirit & Spice

By Ghillie Basan

Published 2019

About

When I was growing up, we called this spicy pineapple pickle ‘pineapple pachada’. A pachada is really a Malay yogurt dish that can be served as a pickle or as a palate cooler like raita. So, just to cover all bases, I’ve called it a pachada and a pickle. The tangy, fruity, sweet and spicy flavour of the pickle is a delicious accompaniment to chargrilled meat and curries and it marries well with the tropical notes of whiskies matured in sherry, bourbon and rum casks.