Pineapple Gojju

I was not ready to prepare this gojju, but ended up cooking it at the end of the day. I enjoy eating pineapple and had bought it a week back and had completely forgotten about it. Pineapple had ripened so much.. that I did not feel like eating it, but did not want to throw it as well. I know lot of us would come across this situation.

Breakfast was dosa and chutney and did not know what to do with the remaining chutney, because the dosa dough was over.


1 big cup of grated coconut
7-8 green chillies
1 tspn salt
10 strands of corriander
1 tbspn groundnut

Grind the above mixture for excellent chutney. This can be served with hot dosas/ chapathis/ poories/ akki or raji rotti.



The story of pineapple curry unfolds now:

Chop pineapple into medium cubes.
4-5 curry leaves
1 tspn mustard seeds
1 tspn jeera
1 tspn corriander pwdr
1 tspn chilly pwdr
1/4 tspn turmuric
1/4 tspn hing
2 tbspn oil
3-4 strands chopped coriander leaves 

Take a kadai and pour oil. Once it hot, add mustard seeds. After mustard seeds crackle, add jeera, curry leaves and hing. Saute them with pineapple, turmeric, salt and the remaining chutney mixture. If the chutney is very thick, then we can add 1/2 cup water and bring the entire mixture to boil. After the 1st boil, we can add coriander pwdr and chilly pwdr. Bring it to boil again in a low flame. The ripped pineapple would have absorbed the entire masala. Garnish with chopped coriander and enjoy eating with hot rice like I did.