Healthy and versatile dip that would go well with fruits, veggies, or crackers.
1 cup pineapple chunks
1 cup raspberries
1 tbsp. olive oil
½ tbsp. poppy seeds
1 tsp maple syrup
½ tsp salt
¼ tsp black salt
½ tsp crushed black pepper
In a food processor combine pineapple chunks and raspberries. Grind it smooth and strain in a fine mesh/strainer. (If it gets too thick to strain use few drops of water but make sure it’s not runny). Set it aside.
Heat oil in a nonstick sauce pan and add poppy seeds. Once they start to cook add the fruit puree to the pan. (Be careful while pouring the fruit puree into the pan as the bubbles will pop all over the kitchen. You may reduce the flame and cover immediately for it to settle and then again bring up the flame to medium level).
Add rest of the ingredients and mix well. Cover and boil for 2 minutes. (too much cooking not required).
Let it cool down to room temperature and serve this dip with your favorite crackers, chips or tortillas. Can be used as a chutney or a side item with your main course. (this dip also tastes great with fresh apples).