Pineapple (ripe) – 1 (medium size)
Tamarind – gooseberry size
Grated Jaggery – 3-4 tbsp
Garlic (crushed) – 3 tbsp
Ginger (crushed) – 1 tbsp
Green Chilli – 2 (finely chopped)
Red Chilli Powder – 2 tsp
Asafoetida – 1/2 tsp
Fenugreek Powder – 1/2 tsp
Mustard Seeds – 1/4 tsp
Oil – 3 tbsp
Salt – as required
Curry Leaves – as required
Soak the tamarind in half glass warm water and keep aside for 10 mins.
Soak grated jaggery in half glass warm water and keep aside 10 mins.
Clean the pineapple and cut into small cubes and keep aside.
In a wok bring oil to heat, splutter mustard seeds and add ginger, garlic, green chilli and curry leaves and saute in low flame till raw smell goes off.
Add pineapple cubes, mix well and cook for 5 mins: in low flame, keeping the lid closed.
Add chilli powder, fenugreek powder and saute for 2 mins:
Strain tamarind juice and jaggery syrup and add to the pineapple.
Mix well, add salt as required and cook for 5-7 mins: in low flame, keeping the lid closed.
Remove the lid, add asafoetida powder mix well and remove the wok from flame.
Once the pickle reaches to room temperature, transfer it a glass lid.
The instant sweet Pineapple Pickle is a good accompaniment for ghee rice and biriyani.