PINEAPPLES are high in fibre, packed with vitamins and minerals and the enzyme called BROMELAIN, used medically to reduce pain and swelling and promoted for osteoarthritis, cancer, digesetive problems and muscle soreness.
With COVID-19 plaguing our health world-wide, the time has come to harness what nature has to offer for an immunity boost. The combination of CURCUMIN (the active ingredient in TURMERIC) and PEPERINE (the active ingredient in BLACK PEPPER) is well known. For more of the science, please do check out my post on GOLDEN MILK MAGIC.
So here is what I created. A relish with all three ingredients that is absolutely delicious. I adapted the technique for making the Thermomix Nyonya pineapple tart jam found here. So neat and efficient.
Here’s my YouTube Video
1 tsp black peppercorns
1 tsp cumin seeds
3 fenugreek seeds (optional)
2-3 whole dried red chillies
1 large pineapple, peeled and remove ‘eyes’ and core and cut into chunks
1/2 stalk lemongrass, bruised and cut into 2 inch pieces
50g coconut sugar6-8 curry leaves
1 tsp turmeric powder
1 tbsp apple cider vinegar
1/4 – 1/2 tsp salt
1. Put peppercorns, cumin seeds, fenugreek seed and dried chillies in TM Bowl. Roast spices 8 mins / 120C or VAROMA / Speed 2. Meanwhile prepare pineapple.
2. Transfer spices to a bowl. Place pineapple chunks in the TM bowl.
3. Chop 5 secs /Speed 5-7.
4. Place the simmering basket in the TM bowl and strain the juice out into a bottle or bowl. Then place the simmering basket in a large enough bowl to hold the pineapple juice, put the pineapple pulp into the simmering basket and squeeze the pulp down with the spatula over the bowl to catch as much of the the juice as you can.
5. Return the pulp in the simmering basket back into the TM bowl and decant the juice and enjoy a refreshing beverage.
6. Add roasted spices, lemongrass, curry leaves. Cook 10 mins / 100C / Speed 1.
7. Add the sugar, turmeric and apple cider vinegar. Cook for a further 10-15 minutes / 100C / Speed 1 till the moisture in the pineapple evaporates and you are left with a thick jam.
8. Transfer the relish into a sterilised jar. Keep refrigerated and I suspect it will last longer than 2 weeks but let’s face it, it will be consumed long before that because it is delicious!
If you would find the whole peppercorns too strong for your liking, then do add ground pepper instead, when you add the turmeric in step 7.
And reduce the chilli if you want it less spicy.
You might like to try it with 1 whole star anise or a stick of cinnamon or both!
A dash of rum would give is a lovely festive flavour too!