Curried Breadfruit – Ulu – with Pineapple Chutney

imageBackyard deliciousness. Breadfruit – particularly unripe – lends flavors likened to the potato. But better. Why? Because it grows on a tree! And it’s a canoe plant! And it’s huge! And it’s a fruit so after it gets ripe it only gets sweeter which means it’s awesome for dessert…Shall I go on?
I’m preparing to donate a big dump load of food for the Kauai Art Tour tomorrow so when they asked if I’d provide food for 100, I ventured to our neighbor ulu tree to see if it would assist me. Would it ever.
While I decided to use the breadfruit for a Fa’alifu dish – Breadfruit marinated in coconut milk massaged with onion and sea salt –  I had a bit to spare for dinner, and enough pineaaple chutney to relish (catch my pun 😉 Wow, the combo was perfect.
So here’s what I did:
  • 1 cup steamed breadfruit
  • 1 Tbsp coconut oil
  • 1 tsp curry powder
  • dash sea salt
Add all ingredients to a pan, turn heat to medium high, stir. Put lid on. Since ulu is already cooked all you’re doing is reheating it with the other flavors so they meld. Takes but a minute or 2. Plate and add:
Pineapple Chutney
So you want something super delicious, kinda spicy, sweet in an Indian condiment sort of way – have this on hand.
  • 1 pineapple – choped small
  • 1/2 cup dates, pitted and chopped
  • 1 red onion, minced
  • 1 inch piece ginger, chopped
  • 1/4 cup apple cider vinegar
  • 3 Tbsp organic sugar (I used Maui turbinato sugar)
  • dash of sea salt
  • dash of chili pepper or 1 small Hawaiian chili pepper
Here’s the easy part. Combine all ingredients in a pan. Bring to a boil, reduce to a simmer. Stir occasionally until most of the liquid evaporates then turn heat off. Place in a jar or large glass tupperware. I used my immersion blender to create more of a purreed chutney but you could leave chunky.