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10 January 2013,02:28 by

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This may sound like a Chinese recipe, but it is a traditional Bengali dish known as tok. The predominant flavour is ginger, and the pieces of golden pineapple, dotted with plump, juicy raisins, have plenty of visual appeal with taste to match. It is equally delicious if made with mangoes instead of the pineapple.
Serves :

Preparation Method :

  • Drain the pineapple in a colander and reserve the juice. Chop the pineapple rings or chunks finely (you should have approximately 500 grams / 1 ¼ lb).
  • Heat the vegetable oil in a karahi, wok, or large pan over medium heat and immediately add the mustard seeds. As soon as they pop, add the cumin seeds, then the onion seeds.
  • Add the ginger and chillies, and stir-fry the spices briskly for 30 seconds until they release their flavours.
  • Add the pineapple, raisins, sugar, and salt. Add 300 ml / ½ pint /1 ¼ cups of the juice (made up with cold water if necessary) and stir into the pineapple mixture.
  • Bring the mixture to boil, reduce the heat to medium and cook, uncovered, for 20 - 25 minutes.


  • 800 grams canned pineapple rings or chunks in natural juice
  • 1 tablespoon Sesame oil
  • ½ teaspoon black mustard seeds
  • ½ teaspoon cumin seeds
  • ½ teaspoon onion seeds
  • 2 teaspoons grated fresh root ginger
  • 1 teaspoon crushed dried chillies
  • 50 grams seedless raisins
  • 150 grams granulated sugar
  • 1 ½ teaspoons salt

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