I was so pleased that the Chicago Tribune chose to run this recipe from Modern Spice !!! It really is a wonderful recipe and all the credit (and this photo) goes to the lovely chef –Chef Stefan Jarausch – who shared his recipe with me. So here you go —

What Chicago Tribune’s Bill Daley said about the recipe: “Believe me, this relish will¬† give cranberry sauce a run for its money.” Here is his cover story on the topic of relishes.

Pineapple-Lentil relish

(From Modern Spice by Monica Bhide (Simon & Schuster, 2009)

Prep:10 minutes. Cook: 35 minutes. Makes: 2 1/4 cups (serving size is 2 to 2 1/2 tablespoons per person)

1 cup dried red lentils

3 1/4 cups water

1/4 cup superfine sugar

3 tablespoons plus 2 drops fresh lemon juice

2 cups canned crushed pineapple with juice

1 piece (1/2-inch long) ginger root, peeled, minced

1 teaspoon ground cumin

1 teaspoon salt

Red chili powder or red chili flakes

Bring the lentils and 3 cups of water to a rolling boil over high heat in a deep saucepan. Scum will form on the surface; skim with spoon, discard. Boil lentils for 3 to 4 minutes. Reduce heat to medium-low, cook for 5 to 7 minutes or until the lentils are soft. Drain, set aside.

While the lentils are cooking, prepare the pineapple mixture. Combine the sugar, 1/4 cup water and two drops of lemon juice in an 8- to 10-inch nonreactive skillet. Bring to a boil. Cook for 10 to 12 minutes, stirring frequently, until the syrup turns a light brown.

Add the pineapple, 3 tablespoons lemon juice, ginger and cumin. Reduce the heat; simmer slowly until all remaining liquid is reduced to a syrupy consistency and has almost evaporated, about 25 minutes.

Remove from heat. Add the lentils to the pineapple mixture. Warm through; season with salt and chili powder as desired. Serve warm.

Monica Bhide's mailing list opt-in

You have Successfully Subscribed!

Pin It on Pinterest