Although we particularly like it with grilled fish or chicken, this is an all-purpose relish that goes with almost anything.
Recipe courtesy of "Grill It!" by Chris Schlesinger and John Willoughby, copyright 2008. Used by permission of DK Publishing. All rights reserved.
|1 1/2 cups small-diced fresh pineapple||1 tablespoon minced fresh chile pepper of your choice|
|Juice of 2 limes (about 1/4 cup)||1 tablespoon peeled and minced fresh ginger|
|2 tablespoons roughly chopped scallions, green and white parts||1 tablespoon curry powder|
Combine all the ingredients in a medium bowl and mix well. This relish will keep, covered and refrigerated, for 3–4 days.
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