INGREDIENTS: (for a pot of 250 gr) 1 pineapple 12 Victoria onions
50 g sultanas
100g brown sugar 1 chilli powder
bird
2 cloves 1 teaspoon ground ginger
10cl of vinegar Salt
PREPARATION:
Disconnect pineapple into 4 and remove the bark with a serrated knife. Detail flesh diced removing the woody portion of the center. Peel onions and cut into 2.
Put in a bowl bearing the heat, sugar, raisins, ginger, 1 pinch of salt and vinegar. Mix. Add onions, pineapple, cloves and pepper bird. Mix again. Cover with plastic wrap punctured with several holes and bake 10 minutes in the microwave at full power. Remove the bowl, stir again and cook uncovered 10 minutes again.
Remove bird pepper, put the Chutney pineapple pot, cover and keep in the fridge.
This condiment will keep the original safely from 2 to 3 weeks in refrigerator.
A BIT OF CULTURE:
Editor's note on "Tribute to India" by Olivier Föllmi , Radhika Jha must know three lives for India, "says an Indian proverb to witness the mysteries and contradictions of this great country of Asia. Olivier Follmi spent many years traveling in India from village to village to capture all of humanity This also fascinating. He photographed the curiosity that shines in the eyes of a child, the beauty and elegance of women at work, the splendor of the Himalayan mountains and lush temples rivaling that of nature. "To love is to understand and feel that the other is different" says the Swami Prajnanpad, Indian grandmaster. Olivier Follmi has to be attentive to this difference and makes it live through the pages, underlining the strength, vitality but also the secrets of this land of contrasts. Tribute to V. with India and its 200 photographs, opens the door to a country that the author has understood and loved with passion.
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