Pineapple pickle: for a tangy affair

Pineapple pickle: for a tangy affair

Pineapple pickle is packed with so much flavour- it is sweet, tangy and spicy. You can have this in a jar in your fridge for weeks and it goes well with rice and roti. This easy-to-make pickle is thick and slightly jammy.


1 pineapple

3 tbsp gingelly oil

Ginger, finely chopped

4 green chillies, chopped

10 cloves of garlic, chopped

2 sprigs of curry leaves

2 tsp chillipowder

1/2 tsp fenugreek powder

1/2 tsp asafoetida powder

Mustard seeds

Tamarind pulp as needed

1/2 cup jaggery syrup

Salt as needed


Cut pineapple into small pieces

Heat oil in a wok

Add mustard seeds, ginger, green chillies, garlic and curry leaves

Sauté well

Add chilli powder, fenugreek powder, asafoetida powder, and the sliced pineapple

Sauté well for 2-3 minutes

Squeeze the tamarind pulp and mix the juice in it

Once it thickens, add jaggery syrup and salt

Cook for 2-3 minutes

Switch off the flame and allow it to cool

The spicy and juicy pineapple pickle is ready

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