{ Makes about 2 cups }
This isn’t exactly a traditional South African condiment, but it definitely feels like something I’d be served in South Africa. I’ve served it alongside Cape Malay Lamb Curry, but it would also work well with a barbecued lamb or pork chop or any Indian curry.
2 cups finely diced pineapple
11/2 teaspoons minced fresh ginger
1/2 tablespoon minced red onion
Zest of 1 lime
1/2 serrano chile, seeds and all, minced
1 pinch Maldon or other flaky salt
1/4 cup agave nectar
1 small handful fresh cilantro leaves, chopped
1 small handful fresh mint leaves, chopped, optional
1. Put the pineapple, ginger, onion, lime zest, chile, salt, and agave nectar in a saucepan along with 1½ cups water. Bring to a simmer over low heat and simmer for 35 to 40 minutes, until pretty much all of the liquid has cooked away.
2. Let the mixture cool, then add the cilantro and, if you wish, mint leaves.