Pineapple-Chile Ice Cream Topping

This recipe comes from one of my absolute favourite cookbooks: 660 Curries. It was actually originally concocted as a toping for some grilled salmon, but the author suggested that it would also be good spooned over some premium vanilla ice cream. I haven't tried it with salmon yet, but I can vouch for its excellence as an ice cream topper. Really, really excellent!

Pineapple-Chile Ice Cream Topping
2 Tbsp. canola oil
1 tsp. mustard seeds
2 c. cubed pineapple
6 whole dried chiles
1/2 c. golden raisins
1/2 c. chopped jaggery
1/4 tsp. coarse sea salt

1. Heat the oil over medium-high heat and add the mustard seeds. Cover and cook until they stop popping.
2. Add the pineapple, chiles, and raisins and cook for a few minutes until the raisins have softened and plumped up a little.
3. Add the jaggery and cook, stirring, until it melts and dissolves into the mix.
4. Add 1 c. water and the sea salt and cook over medium heat until the sauce thickens and becomes syrupy (about 15 minutes).
5. Serve warm over ice cream.