Fermented Pineapple Sambal September 30 2020
Fermented fruit sambals and chutneys are a specialty of Southern Asia, they are therefore well suited to the Australian climate where things ferment fast!
Make tacos more interesting, serve alongside baked fish or a fiery vegetarian curry.
1 kg pineapple, about 1 medium sized pineapple.
2 limes juiced and zested
1 tablespoon grated ginger
1 long red chilli finely sliced
1/3 tablespoon crushed coriander seeds
2 teaspoons salt
Peel the pineapple.* Cut into 2 cm cubes, including the core and place in a bowl.
Juice and zest lime adding both to the bowl of pineapple. Add salt, coriander seeds and chilli. Mix well and gently squeeze all the ingredients together with your hands, your looking to combine and create plenty of juices.
Pack sambal into clean jars, leaving 1 cm head space, making sure it is well covered with juices.
Wipe the rim of the jar with a clean cloth or paper towel and seal.
Let the jar sit at room temperature (out of direct sunlight) for 2-4 days. Over this time the fruit will ferment, become a bit bubbly and create delicious sour zesty flavours.
Fruit ferments quickly so keep an eye on your sambal, tasting it every day, until you are happy with the tangy fermented flavour.
Refrigerate once your sambal is ready. It will last for up to 3 months in the fridge.
*Keep your pineapple skins to make the Mexican beverage Tepache!