Caramelized Pineapple and Ginger Chutney with Toasted Coconut Flatbread

Ingredients

• •1 medium pineapple, peeled, cored, and diced
• •1/2 cup brown sugar
• •1 tablespoon grated fresh ginger
• •1/2 teaspoon ground cinnamon
• •1/4 teaspoon ground nutmeg
• •1/4 teaspoon ground cloves
• •1 tablespoon apple cider vinegar
• •1/2 cup toasted coconut flakes
• •2 cups all-purpose flour
• •1 teaspoon baking powder
• •1/2 teaspoon salt
• •3/4 cup plain yogurt
• •2 tablespoons unsalted butter, melted
• •Extra butter or oil for cooking flatbread

Instructions

1. 1

   In a medium saucepan, combine diced pineapple, brown sugar, grated ginger, cinnamon, nutmeg, and cloves over medium heat.

2. 2

   Cook the mixture, stirring occasionally, until the pineapple is tender and the sugar has caramelized into a thick syrup, about 20-25 minutes.

3. 3

   Stir in the apple cider vinegar and cook for another 5 minutes to balance the flavors.

4. 4

   Remove the chutney from heat and let cool. Sprinkle toasted coconut flakes over the chutney before serving.

5. 5

   For the flatbread, combine the flour, baking powder, and salt in a large bowl.

6. 6

   Add the yogurt and melted butter to the dry ingredients, mixing until a soft dough forms.

7. 7

   Knead the dough on a lightly floured surface for 5-7 minutes until smooth and elastic.

8. 8

   Divide the dough into 6-8 equal portions and roll each one into a circle about 1/4-inch thick.

9. 9

   Heat a skillet or griddle over medium-high heat and lightly coat with butter or oil.

10. 10

    Cook each flatbread for 1-2 minutes on each side until golden brown spots appear.

11. 11

    Serve the warm flatbread alongside the caramelized pineapple and ginger chutney as a delicious side.