Spicy Pineapple Yoghurt Sauce Recipe

how to make Spicy Pineapple Yoghurt Sauce?

Ingredients

1                  small Organic Pineapple, skinned and diced into 25mm (1in) cubes

2                  cups of Homemade or Organic Yoghurt

3                  tbsp of Dried Shredded Coconut

2 tsp of Organic Black Cumin

1 tsp of Organic Mustard Seeds

3 Dried Organic Red Chilies

3 Organic Green Chilies

3 tbsp of Raw Honey or Organic Raw Sugar, (depending on the sweetness if your pineapple)

1 tbsp of Cold Pressed Coconut Oil

12 Fresh Organic Curry Leaves

Fresh Pure Water to use as needed

Method

Grind the cumin and dried coconut to a fine powder (can be done in a coffee grinder) and mix it with 1 tbsp of water the leave it to rest while preparing the rest of the sauce.

Simmer 1/2 a cup of water with the pineapple and sugar until almost all the water is absorbed, about 10 minutes, then add the coconut cumin mixture and cook for about 2 minutes then remove the heat and allow it to cool.

Roast the mustard seed in the coconut oil until they pop about 30 seconds to 1 min, then add the curry leaves and dried chilies and sauté them for about 2 minutes or until fragrant.

Finely chop the green chilies and mix them with the yoghurt, then add this to the pineapple and coconut mixture and add the mustard and chili, then mix well to combine and place in a sterile, airtight, foodsafe container and allow it to infuse for several hours before using.

Keep refrigerated for up to a week or culture with 2 tbsp of mesophilic culture and follow the directions in the introduction.