Pajeri nenas is a popular Malay dish that has Indian roots.
It is derived from pacri, or sometimes spelt pachri or paceri, which is usually translated as relish, chutney or salsa.
In Goa, India, it is called pachedi, and can be made with any fruit or vegetable to go with rice and curry.
It is quite similar to pachadi in Indonesia, which is a richer version that contains coconut.
However, we have stuck to the classic form of the recipe without coconut, where it is served as a refreshing relish to go with other richer foods.
This is a vegan dish, but you can add dried shrimp or fish if you want to round out the dish with some umami flavour.
Traditionally, however, pajeri is served as an accompaniment to nasi briyani and mutton curry.
- Poaching Ingredients
- 1 pineapple half ripe
- 1 litre water
- 1 tbs turmeric powder
- 1 tbs vinegar
- Spice Blend
- 7 red chillies, seeded
- 5 shallots
- 3 cloves garlic
- Saute Ingredients
- 5 tbs cooking oil
- 1 inch ginger
- 1 cinnamon stick
- 4 cloves
- 2 pods star anise
- 3 pods cardamom
- 1 tsp turmeric powder
- 2 tbs vinegar
- 3 tbs sugar
- 1 tsp salt
- Remove the pineapple skin and eyes, slice into rings and remove the core.
- Poach pineapple slices in water, turmeric powder and vinegar for about 10 minutes. Drain the pineapple slices and put aside.
- Heat cooking oil in a sauce pan and sauté ginger and spice blend for about 5 minutes until wilted. Add cinnamon stick, cloves, star anise and cardamom and sauté until fragrant.
- Then, add pineapple stock and bring to a boil. Add pineapple slices.
- Season with vinegar, turmeric powder, sugar and salt to taste.