Pineapple Pachadi Chef: Recipe Servings: 10 Cook Time: 30 Minutes 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 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 Method 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.