It seems like forever ago that I promised to share some specific recipes using Home-made Fermented Pineapple Vinegar – and no wonder, the original recipe was posted eight months ago! Between taking a break from the blog and the really uninteresting ways I consume this vinegar (a pre-breakfast teaspoon of vinegar in water, flax-pineapple vinaigrette or citrus dressing for salads) I hadn’t really been inspired to make anything special to highlight this ingredient. Boring!
In case you’re wondering, pineapple vinegar is as amazing as it sounds – a fruity, sweet and sour vinegar made from the flesh and rind of ripe pineapples. It’s very easy to make and takes a few patient weeks of fermentation. If you don’t have any/don’t want to make any then no worries, you can easily go without – keep on reading for substitutions.
It took a Sunday picnic on a sunny afternoon to get me out of my recipe-funk and I spent this past Friday and Saturday in the kitchen baking, blending and recipe testing. After a stroll through The Digger’s Club Cloudehill Gardens on Sunday, my picnic mates and myself found ourselves in the National Rhododendron Garden, feasting on all manner of delicious nibbles including brownies, homemade protein bars, dips, salads and this relish and crackers. You can always expect fabulous food when dining out with naturopathic and bodywork students!
There are two definitions of relish (‘a piquant sauce’ and ‘great enjoyment’) and both are true of this dish. Corn is one of my favourite ‘sweet’ vegetables and loves being paired with chilli, lime and pineapple flavours. Smoky, spicy and sweet all at the same time, this cooked and pickled relish can be spread on crisp, chewy crackers or served like a chutney or salsa. Don’t stress if you haven’t got any pineapple vinegar on hand either, I’ve got you covered! You can easily adapt this recipe and use white vinegar + pineapple juice (check out the recipe instructions). I’ve made it both ways and it’s fantastic whichever you choose.
Use Homemade Fermented Pineapple Vinegar for this recipe, or follow the instructions for substitutions.
- 1 tbsp coconut oil
- ½ medium red onion, finely diced
- 2 garlic cloves, minced
- 1 large red chilli, seeded and finely diced
- 2 tsp ground coriander
- 2 tsp ground cumin
- 2 tsp ground smoked paprika
- ½ tsp ground cayenne
- Kernels from 3 sweet corn kernels (or two cups frozen corn kernels)
- 1 yellow or red capsicum, diced
- 3 tbsp pineapple vinegar (or 2 tbsp white vinegar + 2 tbsp pineapple juice)
- 1 tbsp coconut sugar
- Juice of ½ a lime
- ½ tbsp coconut flour or (optional - see notes)
- Heat oil in a saucepan over medium high heat, add onions, garlic and chilli and saute for 5 minutes or until softened.
- Add ground coriander, cumin, paprika and cayene to saucepan and cook for 2 minutes more, stirring constantly, until fragrant. Add corn kernels, capsicum, vinegar and coconut sugar and bring mixture to a boil then turn down to a simmer and cook for 5 - 7 minutes, or until small amount of liquid present has reduced. Optional - add coconut flour to thicken sauce after cooking time has elapsed.
- After sauce has reduced, remove from heat and stir through lime juice. Allow to cool completely and store in the fridge in a closed container for up to 3 weeks.
I mentioned above that this relish is perfect for topping onto crisp crackers, and in my opinion, these curried red lentil crackers are the perfect accompaniment. Red lentils are one of the healthiest foods on the planet and I love using this protein-rich flour with Indian curry spices for some ‘kick’.
Roll this dough as thinly as possible between two sheets of baking paper for lots of crunch, then score and dock before you slide the tray in the oven (I forgot to dock mine and got a few bubbles, whoops!). The edges of these crackers always curl up slightly in the oven for me – making them the perfect shape for dipping. Enjoy!
- 1 cup red lentil flour
- ½ cup buckwheat flour
- 2 tsp ground turmeric
- 2 tsp ground ginger
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp ground chili
- 1 tsp fine celtic sea salt
- ½ - ¾ cup water
- 2 tsp coconut oil, melted
- Preheat oven to 190C. Line two baking sheets with baking paper and put aside.
- Combine flours, spices and salt in a bowl, stirring well to combine. Add water and oil and mix well, using hands to incorporate last bits of flour. Divide dough into two portions.
- Between two sheets of baking paper, roll out dough very thinly and use knife to score into squares or rectangles. Bake for 15min, then carefully flip crackers and bake for a further 5-10 min or until browned and crisp. Remove from oven and allow to cook completely before handling.