Pineapple-curry Relish

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.

Pineapple-curry Relish

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    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


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      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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