Tropical Sambal

This warm, chutney-like condiment goes well with tuna, whitefish, salmon, chicken, or pork.


Makes 2 cups

Recipe from


2 1/2 cups chopped fresh pineapple
1/4 cup firmly packed brown sugar
2 teaspoons minced fresh ginger
2 garlic cloves, minced
1 serrano chile pepper, seeded and minced
3/4 cup rice wine vinegar


Combine first 5 ingredients in a medium saucepan. Bring to a boil over medium-high heat; reduce heat, and simmer, uncovered, 20 minutes, stirring occasionally. Add vinegar. Bring to a boil; reduce heat, and simmer, uncovered, 20 minutes or until most liquid evaporates, stirring occasionally.


Julia Dowling Rutland,

May 2004