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Pineapple chutney

2 bottles of 33 Cl
preparation: 30 min
cooking: 25-30 min

Ingredients:

1 large ripe and scented pineapple
1 whole green West-Indian pepper removed from its seeds, and chopped finely
1 chopped average onion
3 cm of fresh ginger peeled and grated finely
20 cider white vinegar or wine vinegar Cl
200 G of raw cane sugar

The pineapple

Since 1535, a Spanish colonist praised the savour of pineapple, the father Of the hillock also speaks with enthusiasm about this funny about fruit in his History about the Antilles inhabited by the French appeared in 1667. The pineapple was the first fruit to cross the ocean. Been used with the table as Louis XIV, it quickly acquired the fruit nickname of the kings. Called zannana in the Antilles commonly, it spanouit on the clay soils and wet.

Pineapple cutting:
To cut the bouquet of sheets located on the top of the fruit by keeping one centimetre of heel. To make dry during three days, then to pose it in a pot filled with wet compost. To plant two wood rods to be used as reinforcement and to cover the pot with a transparent bag which will maintain moist environment, until the rooting.

Preparation of your pineapple chutney


Peel pineapple and remove the eyelets with the point of a sparing knife. Chop the pulpit coarsely by preserving the juice. Put it with pepper, onion and the ginger in the bowl of a mixor and reduce the whole in a homogeneous paste. Slacken this one with a little vinegar so necessary. Pour in an enamel pan and incorporate the vinegar and sugar. To mix.
Carry to boiling to soft fire while stirring up constantly. Lower fire and make cook 25 min approximately. Until the chutney thickens. Frequently stir up to prevent it from attaching. Pour in quite clean bottles out of glass and reserve for the refrigerator.
This chutney, which is preserved 3 weeks at the expenses, can accompany all kinds of grills.

Your pineapple chutney is ready to be tasted, good appetite!


 

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