Pineapple Pachadi Recipe

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Pineapple Pachadi

A pineapple chutney, that's chunky, sweet and sour in one bite. You can alter the spice quotient in this pachadi by going easy on the chillies.

Ingredients of Pineapple Pachadi

  • For the pachadi:
  • 1 cup coconut
  • 2 cups ripe pineapple, chopped
  • 2 green chillies, slit (deseeded)
  • 2 inch piece of ginger
  • Salt to taste
  • 1/2 cup water
  • 2 dry red chillies
  • 1 tsp mustard seeds, crushed
  • 1 cup yoghurt

  • For the tempering:
  • 1 Tbsp oil
  • 1/2 tsp mustard seeds
  • 2 whole dry red chillies
  • A bunch of curry leaves

How to Make Pineapple Pachadi

  1. For the pachadi:
  2. Cook pineapple with green chillies, ginger, salt and 1/2 cup water, till the pineapple is soft and mushy in texture. Take out the ginger at this stage.
  3. Grind the coconut and red chillies to a paste. Then add the crushed mustard seeds. Mix these with the cooked pineapple. Let it boil, then remove from the flame.
  4. Add beaten curd and mix well.

  5. For the tempering:

    Heat oil in a pan and splutter whole mustard seeds. Add red chillies and curry leaves. Pour this seasoning over the cooked pineapple. Mix well.
  6. Serve with appams and stew.