Yesterday I blogged about Berkshire’s newest supper club ‘Pop-up Dinners Reading’. I wrote about the fantastic food, the lovely evening, and I also promised a new Porridge recipe. The inspiration for my new recipe came generally from the Hindustani themed Pop-Up menu and specifically from the pot of ‘Anarosher Chatni’ – spiced Bengali chutney that hosts Anu & Laura kindly give me to bring home.
The sweet chutney, with a warming heat, was a perfect starting point for a creamy, spicy, warming autumnal Porridge. The recipe is in two parts, the first supplied by Anu; her family recipe of Anarosher Chatni, the second part for the Porridge. It’s one of the most involved Porridge recipes that I have ever posted but please do give it a try as Anu’s recipe is superb! The chutney can be made ahead of time, in fact the recipe will make up a batch big enough to store in the fridge for several breakfasts.
“Anarosher chatni”- Spiced Bengali Pineapple Chutney
2 fresh ripe pineapple, diced (core removed)
A handful of raisins
1/2 teaspoon mustard oil (you’ll get this at any Indian store. It imparts a smokiness. If you don’t have it, use any oil)
1.5 teaspoons Panch Phoron (A spice unique Bengal made of equal parts: cumin, fennel, mustard, fenugreek & nigella seeds).
2 dried red chili pepper
3-5 tbsp sugar (depending on how sweet the pineapple is & how sweet you want it)
3/4 cup water
1 inch fresh ginger, peeled & grated
a pinch of salt
2 tbsp lemon juice
Bhaja Moshla- For tempering the chatni after:
1/2 teaspoon fennel seeds
1/2 teaspoon cumin
1/4 teaspoon coriander seeds
1 stick cinnamon
Heat a pan and add the mustard oil. Let the oil get to smoking hot. Switch off the heat and let it cool down. (If you’re using normal oil, you don’t need to do this.)
Switch on the heat and add the Panch Phoran and the red dry chili pepper in the oil, and GENTLY fry them till they are turn a shade darker and start to get fragrant, for about a minute. Do not let the seeds burn as then they go bitter. If they do burn, start over.
Combine sugar and water. Lower the heat and pour the sugar water into the pan/pot and bring it to a boil. Add the lemon juice, salt and the ginger, diced pineapple and raisins to the pan and cook till the pineapples soften (they will still hold their shape) and the water gets syrupy and thick enough to coat the pineapples. This should take about 30 – 45 minutes.
Half way through cooking, lower the heat and partially cover the pan. The consistency should be like a preserve, but the diced pineapples still holding their shape. Any liquid left should be thick enough to coat a spoon.
To prepare the spices for tempering:
In a skillet, dry roast all the spices above (for tempering), till they are fragrant and a shade darker in colour. It should not take more than 2 minutes of using whole spice. If using powder, then barely a minute.
Cool and bash them to a powder using a mortar & pestle. This is called the Bhaja Moshla (Roasted Spices).
Add about 1 tablespoon of this ground spice to the cooled chutney and stir to combine. (If there are any leftover spice powder, store in a container in a cool place for later use).
Store the cooled chutney in an air tight jar in the refrigerator. It will keep for 2 weeks.
The pineapple chutney can be made ahead of time, ready to make the Pinapple Chantni Porridge.
Pineapple Chanti Porridge
1 cup of jumbo oats
1/2 cups of chopped (quick cook oats)
2 cups of coconut milk (canned cococnut milk used for curries, not coconut water)
1 cup cold water
1 tablespoons dessicated coconut
2 teaspoons coconut oil
1 tablespoons Anarosher Chatni
Place the oats and water into a deep, heavy based saucepan and stir thoroughly.
Place the saucepan over a high heat and then stir in the coconut milk.
Stirring continuously bring the oats to the boil.
Then reduce the heat to a simmer and stirring regularly cook the oats for 3-4 mins or until you have a nice thick Porridge consistency.
Remove the Porridge from the heat and set aside.
Place the dessicated coconut in a dry frying pan and lightly toast.
Then pour the Porridge into two bowls, swirl the coconut oil through the oats, top with generous spoonfuls of the delicious Pineapple Chatni, garnish with the toasted dessicated coconut and serve hot.