Tag Archives: Pineapple

Pineapple Chutney

21 Mar

Anasakaya Pachadi


Canned Pineapple Cubes 1 1/2 cups
Jaggery (grated) 2 tbsps
Sugar 1 tbsp
Raisins 1 tsp
Red Chile Powder a pinch
Ginger (grated) a pinch
Oil 1 tsp
Panch Phoran 1/2 tsp
Salt a pinch

Method of preparation:

Heat a sauce pot, add pineapple pieces, jaggery, sugar, raisins, red chile powder, ginger and salt.
Once the jaggery and sugar melt and start to caramalize, add a cup of water.
Cook on low heat until pinapple pieces become soft and mushy.
Add more water if necessary and mash the pinapple pieces with spatula to break them down.

Heat oil in a small pan, add panch phoran and let it crackle.
Pour this tempering over the chutney and mix well.
Pineapple chutney can be stored in refrigerated for couple of weeks.

Notes: If using fresh pineapple pieces, add more water and eventually takes more time for the pineapple pieces to become soft.

Pineapple Rasam

19 Sep



Pineapple Juice 1 cup
Tamarind extract 1 tsp
Red chilli powder 1/2 tsp
Corriander powder a big pinch
Cumin powder 1/4 tsp
Black pepper powder a pinch
Cilantro few sprigs
Finely chopped pineapple 1/2 cup


Mustard seeds 1/2 tsp
Halved green chillies 4
Curry leaves 4
Hing a pinch
Oil 1 tsp

Method of preparation:

In a pot, bring to boil 1-11/2 cups(depending on desirable consistency) of water and add tamarind extract and pinapple juice to it.
Then add red chilli, corriander, cumin and black pepper powders.
Simmer for few minutes and keep aside.

Heat oil in small pan, add all talimpu ingredients in order.
When seeds start to splutter, add this talimpu to above pineapple rasam.
Stir in finely chopped pineapple.
Garnish with cilantro and serve.

Notes:Remember to simmer the rasam all through the process.