The asafetida in this dip adds a subtle garlicky flavor and aroma.
Serve with small slices of toasted pita bread.
Make Ahead: The dip can be refrigerated in an airtight container for 2 to 3 days.
Servings: 2.5 cups
- 2 cups fresh or canned diced pineapple
- 1 to 2 serrano or jalapeño chili peppers, stemmed, seeded and cut crosswise into very thin slices
- 2 tablespoons finely diced red onion
- Juice of 1/2 lemon
- 2 teaspoons honey
- 2-inch piece peeled fresh ginger root, grated (1 tablespoon)
- 2 teaspoons vegetable oil
- 1/2 teaspoon crushed red pepper flakes
- 1/4 teaspoon asafetida (hing)
- Leaves from 1 stem cilantro, chopped (2 teaspoons)
Combine the pineapple, serrano or jalapeño chili pepper to taste and the red onion in a large bowl; toss gently.
Combine the lemon juice, salt, honey and ginger in a small bowl; mix well, then pour over the pineapple mixture. Cover and let stand for 20 to 30 minutes at room temperature.
Just before serving, heat the oil in a small skillet over medium heat. Add the crushed red pepper flakes and the asafetida, stirring to incorporate. As soon as the mixture is fragrant, remove from the heat and pour over the pineapple mixture, stirring to coat evenly.
Transfer to a serving bowl and garnish with the chopped cilantro.
Adapted from a recipe by food writer Ammini Ramachandran.
Tested by Monica Bhide.
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