Pineapple Salsa

About Pineapple Salsa

Ingredients

• Medium fresh pineapple, peeled and sliced ½
• Tomatoes, seeded and finely chopped ½ cup
• Onions, finely chopped ½ cup
• Cucumbers, finely chopped ½ cup
• Salt to taste
• Black pepper powder to taste
• Sugar ½ cup
• Lemon juice 3 tbsps
• Nachos to serve

How to Make Pineapple Salsa (Stepwise Photos)

Method

1. Chop the pineapple slices finely and put into a mixing bowl. Add tomatoes, onions and cucumbers and mix well with a wooden spatula.
2. Add salt, pepper powder, sugar and lemon juice and mix well.
3. Pack the salsa in tiffin boxes along with nachos.

Additional Tips and Tricks

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Chef Amrita Raichand

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps