Spicy summer flavours come alive in this pickled pineapple chilli yoghurt. This makes the perfect side to your curry feasts.
SERVES 4 // COOKING TIME 10 min
2 tbsp vegetable oil
3 dried curry leaves
½ red & ½ green chilli, chopped
½ tsp black mustard seeds
1 tbsp sugar
½ cup chopped pineapple
2 cups plain yoghurt
1. Heat oil in a pan and fry curry leaves, chillies and mustard seeds until fragrant. Let cool slightly.
2. Sprinkle the sugar on to the pineapple and let the juices draw for 5 minutes.
3. Mix the chilli and pineapple into the yoghurt. Season with salt and pepper.
Recipe & styling: Amerae Vercueil
Photography: Andreas Eiselen // HMimages.co.za
Serve it with this Jamaican curry chicken!