Ingredients
- SpinneysFOOD cumin seeds 2 tsp
- Fennel seeds 1 tsp
- Dried mint leaves 2 tsp
- Dry mango powder ½ tsp
- SpinneysFOOD coarse sea salt ½ tsp
- Black salt 1 tsp
- Whole black peppercorns 10
- Cloves 6
- Cardamom pods 3
- SpinneysFOOD fine ginger ½ tsp
- SpinneysFOOD ice cubes 10g
- Pineapple juice 250ml
- Coconut milk 500ml
Equipment
- Spoon 1
Nutrition (Per serving)
- Calories 622
- Fat 28g
- Saturates 7g
- Protein 23g
- Carbs 90g
- Sugars 26g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
Coconut and pineapple jal jeera
Indian 10 Mins Prep
- Place the cumin and fennel seeds in a dry pan over a medium heat and toast for 2 minutes, or until fragrant.
- Place all the dry ingredients in a spice grinder, or pestle and mortar, and grind until a powder forms.
- Store in an airtight container for up to 3 months.
- To make the coconut and pineapple jal jeera, add ice cubes to four glasses, divide the pineapple juice and coconut milk equally between the glasses. Add 2 tsp of jeera masala to each glass.
- Stir and serve immediately.