Sweet and sour pickled pineapple with chili peppers; that sounds so nice. I know a snack from Vietnam consists of fresh pineapple pieces with chili powder as a dip with some salt. The heat from the pepper is suppressed by the sweet pineapple, allowing the spiciness to come later as a flavor. I like that. This condiment is brilliant in combination with an extensive Indonesian dinner or just with a simple pork dish, such as this simple cooked minced meat recipe from Bali.
By the way, I use a can of pineapple that weighs 567 grams with a drained weight of 340 grams. With this amount, the ratio with the rest of the recipe is balanced, I think.
This recipe is for a large pot that you can eat with at least 8 people (as a side dish). It’s ready in 20 minutes, but the sweet and sour pickled pineapple needs a few days in the pot to let the flavor develop.
Sweet and sour pineapple, #421 translated from Beb Vuyk’s Groot Indonesisch Kookboek, page 342.
- 1 can of pineapple chunks
- 2 tablespoons oil
- 1 dl water
- 6 tablespoons vinegar
- 2 tablespoons palm sugar
- 3 tablespoons chopped onions
- 3 unseeded lomboks (chili peppers)
- 1/2 teaspoon ketumbar (coriander seed powder)
- pinch of cumin
- 1 piece of cinnamon of +/- 3 cm
- 6 cloves
- 4 peppercorns
- Drain the pineapple pieces.
- Boil the sugar with 1 dl of water and strain it.
- Fry the onions in the oil, when they turn tender add the coriander seeds and the cumin, the cloves, the cinnamon stick and the peppercorns.
- Then add the pineapple juice (from the can) and vinegar.
- Stir in the pineapple chunks.
- Taste to see if the dish is sour enough. Some sugar syrups are sweeter than others and some pineapple brands contain more moisture than others. If necessary, use only half of the pineapple juice.
Leave the sweet and sour pineapple for a few days in the pot before eating it. Prepared with more vinegar, it will keep for a long time.
The remainder of the sweet and sour can be used, for example, to finish pork gravy or in the preparation of red cabbage.
If you read the recipe carefully, you will notice that Beb forgets to tell you what to do with the chili peppers (the lomboks) in the description. I think they should be stir-fried with the onions.
I use apple cider vinegar because it goes well with pineapple.
But first I make the sugar water. I don’t strain the water when it’s done, as Beb describes. I do not see why it is necessary. I once found a few bees in my palm sugar. Maybe that’s what Beb means.
Meanwhile, I fry the onions and add coriander seed powder, cumin, cloves, cinnamon sticks, and peppercorns.
When everything is tender, I pour in all the pineapple juice and the pineapple chunks and stir it through. The flavor must be as sweet as it is sour. I’m going to leave this delicious sweet and sour pineapple condiment for a few days and then taste it extensively! I’ll tell you what I think about it here.