Curried Pineapple, Fig and Coconut Salsa

Recipe created by SheKnows on Dec 15, 2010
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Prep: 10 min
Cook Time: 33 min
Total: 43 min
Serving: 4-6 Servings

The exotic array of fruits mixed with curry in this all-purpose salsa, brings a delightful sweet and spicy tang to your grilled seafood and meat dishes.

Ingredients

1 cup dried whole figs, stemmed (about 6 ounces)
1 teaspoon curry powder
Pinch of crushed red pepper, or to taste
1-1/4 cups water
1-3/4 cups diced fresh pineapple
3 tablespoons unsweetened coconut chips or shavings

Directions

In a medium-sized saucepan over high heat, stir together the figs, curry powder, crushed red pepper and water, and bring to a boil.
Once boiling, cover the pan and reduce heat to low. Cook for 20 minutes, or until the figs get soft.
Using a slotted spoon, remove the figs from the pan (do not discard the liquid) and onto a clean, hard surface. Once cool, roughly chop into pieces and then transfer to a medium-sized bowl.
Put the fresh pineapple into the saucepan with the liquid from the figs, and bring to a simmer over medium heat, stirring frequently to prevent from sticking. Cook for 4 minutes and then pour into the bowl with the figs.
In a small sauté pan, toast the coconut over medium-low heat for 3 minutes, or until golden, and then add to the fig mixture and stir to combine.