PINEAPPLE + GINGER CHUTNEY
In Kolkata there is a restaurant called Kasturi that has no menu. The chef there cooks some of the best food I’ve had, and always serves this pineapple and ginger chutney to boot. It really does go with anything—I’ve eaten it with fish, meat, and dosas, and it makes a wonderful sandwich filling with Cheddar, ham, or fish. Makes a medium jar (around 12 ounces) 1 medium ripe pineapple 2 tablespoons canola oil 3 teaspoons black mustard seeds 1½-inch piece of ginger, peeled and grated ¾ teaspoon ground red chile 1 teaspoon ground black pepper 1¼ level teaspoons salt ½ cup sugar juice of 2 limes Cut off the top and the base of your pineapple and discard, then stand the pineapple upright and cut away the skin from top to bottom. If there are “eyes” still left in the sides, gouge them out with the tip of a knife. Now cut the flesh of the pineapple away from the round fibrous core in the middle, then dice up the flesh. Put the oil into a large non-stick frying pan over medium heat. When hot, add the must…
