Directions

1. Prep the fruit: Finely dice fresh pineapple,  and a semi-ripe mango into small, uniform ¼-inch pieces and add to a large mixing bowl.

2. Seed and finely dice roma tomatoes. Mince jalapeño. Add both to the bowl with the fruit. For a milder relish, remove all jalapeño seeds; for extra heat, leave a few in.

3. Bloom Spice: Warm oil or ghee on low heat. Add Prana Kitchens Rasa Mela and heat for 20-30 secs. Remove from heat and add to the diced fruit.

4. Dress and finish: Add  fresh lime juice,  salt, and  fresh cilantro. Fold everything together gently so the fruit holds its shape. Taste and adjust — add more lime for brightness or a pinch more Rasa Mela for depth.

5. Let the relish sit at room temperature for 30 mins before serving to allow the flavors to meld. Serve immediately or refrigerate in an airtight container for up to 3 days.