GHAR FAVOURITES

Pineapple Pachadi

Bright, tropical and refreshing, Pineapple Pachadi is a South Indian-style pickle that balances sweet pineapple with tangy, spiced yogurt. A touch of mustard seeds, curry leaves, and chilli give it a burst of flavour and contrast.

PREP TIME
5 mins
COOK TIME
20 mins
SERVES
4

INGREDIENTS

Ingredients:

Pineapple (diced)
Pineapple (1 medium sized can or fresh)
(diced – 2.5 cups = 430g)
1 tsp Turmeric powder
1 tsp Chilli powder
Sugar / Jaggery to taste
Salt to taste

Paste:

100g Shredded frozen coconut
2 tsp Cumin seeds
1 tsp Mustard seeds
5 g (3-4) Green chillies
15 g garlic
20 g ginger (peeled)
1-1.5 cup yoghurt

Temper:

3 tbsp Coconut oil
¼ tsp Asafoetida
2-3 dried red chillies
2 sprigs Curry leaves
½ tsp Mustard seeds

PREPARATION

In a saucepan add pineapple, turmeric powder, chilli powder, salt and sugar (if needed) and cook along with 1 cup water for 10 mins or until pineapples are tender.

Blend together all the ingredients for the paste and add to the simmering pineapples.

For the temper, in a small pan add coconut oil. Once hot add in asafoetida, mustard seeds, dried red chilli and curry leaves, wait until the mustard seeds have stopped popping stirring to avoid burning the spices. Add the temper to the pineapple pachadi and serve hot with rice.

INGREDIENTS

PREPARATION

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