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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.

Pineapple Pachadi

Chef's Name	:	Seema Chandra
Recipe Servings	:	10
Recipe Cook Time	:	30 Minutes
Recipe Rating	:

Tags: coconut, indian dip, pachadi, pineapple

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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.

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