Left over pineapple - would suit meat eater - ssshhhh

I had some half used perfectly acceptable and still edible pineapple;

But I wanted more than just a slice of pineapple.

I've made chilli and pineapple chutney in the past and know the flavour combination works well, so thought I'd try a pineapple and chilli salsa. I dry fried the peeled and sliced pineapple to lock in the sweetness and, after chopping into cubes, I added it to red onion, coriander, mint, and hot hot chilli. A touch of salt and pepper and a splosh of oil and it was ready to go - but oh dear! those chillies were really hot hot hot.

So now I had left over pineapple and chilli salsa.

Nothing for it - curry!

I used a Persian, hot, sweet and sour curry recipe - Pathia - and added the salsa alongside the other ingredients which enhanced the sweet hot flavour.

If you added lamb or chicken to this, as per most Pathia recipes - it would be an absolute treat for the carnivores in your life.

I however used Gungo peas for the protein element.

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