Fermented Pineapple & Chili Sambal
Jaimee started experimenting with fermented fruit last year. This fruit ferment comes from Sri Lanka, and it’s sweet, spicy and salty. The pineapple, lime, coriander and ginger all retain their fresh flavor. We’d suggest serving it with seafood.
30 minutes, plus
4 days fermenting
up to 6 months
about 2 x 500 ml
(17 fl oz/2 cup) jars
- 2 kg (4 lb 8 oz) pineapple – about 2 medium-sized pineapples
- large handful (1 cup, firmly packed) coriander (cilantro) leaves, chopped
- 2 teaspoons finely grated lime zest
- 1 tablespoon lime juice
- 1 tablespoon finely grated ginger
- 2 teaspoons chilli flakes or sliced fresh chilli
- 2 tablespoons salt
What to do
- Sterilise your jars (see page 250) and leave them to cool completely.
- Peel the pineapples, then cut into 2 cm (3⁄4 in) cubes, discarding the tough core. Place the pineapple in a non-reactive bowl, then add all the other ingredients. Using your hands, squish everything together and mix thoroughly.
Recipes and images from Cornersmith: Recipes from the Café and Picklery by Alex Howery-Elliott and James Grant (Murdoch Books) available in all good bookstores and online.
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