Pineapple Uttappam with roasted tomato onion chutney

Uttappam is something like a savory pancake, without egg ofcourse. It's typically small and thick and is often made with onions, chilis, bellpeppers or anything else. I wanted to try it out with pineapple. One, because I had an excellent version of it at an Indian restaurant in Berkelye and two, well, because I happen to love pineapple. What's not to love.

Some find pineapple to be too sweet in food, but I love the sudden explosion of sweet along with the savory. Pineapple red curry is another big favorite of mine. Ok, here goes:




Rice-uttappam batter
Pineapple
Finely diced green chilis
salt

I paired the uttappam with a new chutney. Very simple, yet effective.

Roasted tomato and onion chutney

1 can diced tomatoes
1 onion
1 tsp red chili powder



Puree the diced tomatoes and the onion to form a pureed blend. It should be bright pink in color. Roast the pureed mixture for about 30 minutes on medium heat. Add chili powder and salt. The chutney, after the chili powder, will turn a beautiful red.

I loved pairing the pineapple uttappam with this savory chutney. Yum yum.