If you’ve ever gorged on a wedding feast in Southern India, Karnataka to be precise, you’ve surely ended up smacking a sweet-sour pineapple gojju up to the last drop. We’re bringing the house down with a Tadka version of it in our Perky Pineapple segment, with a hint of heat, a sliver of spice, a snip of sweet, and a snatch of sour..this condiment is a wonderful addition to any meal, whether it’s served with rice, rotis or just by itself in a shiny stainless steel bowl..
Sweet and Sour Pineapple Gojju
1 Teaspoon light olive oil
1/4 Teaspoon each of mustard, cumin
A dash each of turmeric and asafoetida
1-2 Red chillies (optional)
1/4 of a large Pineapple, cut into bite-sized slices, boiled under tender.
About 1 cup of water
Freshly ground Masala powder (recipe follows)
Salt to taste
1 Tablespoon freshly extracted tamarind juice.
1/2 Tablespoon Brown sugar
For the Masala –
Fry the following in a drop of oil:
1 Tablespoon urad dal (black gram)
About a dozen methi (fenugreek) seeds
1 Red chilli (or more, according to heat preference)
3 Tablespoons desiccated coconut flakes (unsweetened)
Cool down and grind to a smooth powder.
In a pan or kadhai, warm the oil and season with mustard, cumin, add the turmeric and asafoetida. Add the red chillies, fry for a minute, carefully fish them out and set aside. Add the boiled pineapple, water, Masala powder, salt, tamarind juice and sugar, cover and let boil for 7-8 minutes on a medium flame. Top with the chillies before serving.
Serve hot with rice, rotis or in plum portions as a post-meal condiment.
- If using canned pineapple, drain liquid, chop (if using rings) and microwave for 5 mins in a covered glass dish before adding to the seasoning.
- If you prefer store-bought tamarind extract, about 1/2 teaspoon should do, but you can adjust according to taste.
- You can also substitute coarsely powdered jaggery for brown sugar.