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Pineapple Pachadi


Pineapple Pachadi

Pineapple Pachadi



Recipe Servings


Recipe Cook Time


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.


  • 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


For the pachadi:

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.

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.

Add beaten curd and mix well.

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.

Serve with appams and stew.

Key Ingredients: coconut, pineapple, green chillies, ginger, salt, red chilli, mustard seeds, yogurt, vegetable oil, curry leaves