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Pineapple Perugu Pachadi / Yogurt Chutney

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Recipe Cooked, Photographed and Written by Praveena

PrepTime:2 mins   CookTime:5 mins   Cuisine:Indian

Today, I’m very much excited to post this innovative (as per me) recipe. I never made this before, but I am pretty much confident with the recipe, after tasting this mind blowing combination.

I named it as Pineapple Perugu Pachadi / Yogurt Chutney. The sweetness in pineapple & slight sourness in the yogurt, made a great pair. And most importantly its made within a jiffy!! And if you observe the recipe, there’s an unique flavour I added. Try it and see!!

My younger daughter and my son are always fans of this juicy fruit. While my elder daughter dislikes it just like me. She says her tongue gets irritated, just by having two pieces. I always felt am not using this fruit efficiently in my cooking. To fill that gap, just out of curiosity, I tried this chutney recipe, which turned out just amazing!

Pineapple Perugu Pachadi / Yogurt Chutney

How to serve Pineapple Yogurt Chutney

You can serve this chutney as a condiment for fries, nuggets, bhajis, pakoda, dosa, uthappam.  One perfect combination is as side for roti, phulka, paratha, naan, any rice, pulav. 

As in pic below, I served this chutney as a side for Masala Parathas. We all loved it so much that and I have a plan of making again over the weekend. 🙂

Pineapple Perugu Pachadi / Yogurt Chutney

Before starting to cook, don’t forget to see the Tips mentioned at the end.

Chutney recipes collection here⇒   Chutney / Pachchadi / Dip

Curry / Sabzi recipes collection⇒   Curry / Koora / Stir Fry

Salad recipes collection⇒  Salads recipes

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Pineapple Perugu Pachadi / Yogurt Chutney

Ingredients:

  • Fresh Pineapple pieces – 1 cup
  • Fresh Yogurt / Curd – 1 cup
  • Green Chillies – 3
  • Mint / Pudina leaves – 10
  • Coriander Leaves –  2 twigs
  • Carom Seeds / Ajwain / Vaamu – ¼ teaspoon
  • Salt – ¾ teaspoon / as per taste

Ingredients for Tempering:

  • Cooking Oil – 2 tablespoons
  • Turmeric powder / Pasupu – ¼ teaspoon
  • Split Yellow Gram dal / Chana Dal / Senaga Pappu – 1 teaspoon
  • Urad Dal / Split Black Gram – 1 teaspoon
  • Mustard Seeds / Aavaalu – ½ teaspoon
  • Cumin Seeds / Jeera – ½  teaspoon
  • Dry Red Chillies – 2

Special Ingredients:

  • Carom Seeds / Ajwain / Vaamu 
  • Mint / Pudina leaves
  • Coriander Leaves 
Pineapple Perugu Pachadi / Yogurt Chutney

Step wise pics Procedure for Pineapple Perugu Pachadi / Yogurt Chutney:

Pineapple Perugu Pachadi / Yogurt Chutney
Gather all the ingredients at one place. Beat the curd, Slit the green chillies length wise, finely chop the mint leaves and coriander leaves.
Pineapple Perugu Pachadi / Yogurt Chutney
Put a vessel on stove top under medium flame. Add all the ‘ingredients for tempering’ and saute. Now, add the green chillies, mint, coriander leaves, carom seeds and saute. Transfer the pineapple pieces and salt.
Pineapple Perugu Pachadi / Yogurt Chutney
Close the lid for 2-3 mins. Let the pineapple pieces soften. Switch the flame off. Add the curd / yogurt.
Pineapple Perugu Pachadi / Yogurt Chutney
Mix up everything thoroughly. Take it into serving bowl, garnish with the ½ teaspoon of tempering. Done!!

Tips:

  • Vegans, can use any plant based yogurt.
  • I have used homemade thick curd but Greek yogurt can also be used.
  • Adjust the salt and spice as per your taste.
  • Onions & Garlic are not preferred in this recipe.
  • After the tempering is done, put a ½ teaspoon aside, and use it for garnishing the dish.
  • You can store it in the refrigerator and serve chilled.
  • Stays good up to a week, when stored in fridge.

Result:

  • As you can see, the texture is very creamy and holds a pineapple piece in every spoon we serve.
  • The taste of this, Pineapple Perugu Pachadi / Yogurt Chutney, is simply mind blowing, it tasted sweet & sour at the same time. 
  • This chutney/dip can be served as a condiment with any rice, chips, paratha, naan bread, salad too.
  • As in pic below, I served this chutney as a side for Masala Parathas. 
  • We all loved it so much that and I have a plan of making again over the weekend. 🙂
Pineapple Perugu Pachadi / Yogurt Chutney

Pineapple Perugu Pachadi / Yogurt Chutney

South Indian style sweet & sour quick dip made with fresh pineapples. Suitable for kids, any party, any platter.
Prep Time2 mins
Cook Time5 mins
Total Time7 mins
Course: Side Dish
Cuisine: South Indian
Servings: 4
Author: VegCookBook by Praveena

Ingredients

  • 1 cup Fresh Pineapple pieces
  • 1 cup Fresh Yogurt / Curd
  • 3 count Green Chillies
  • 10 count Mint / Pudina leaves
  • 2 twigs Coriander Leaves
  • ¼ teaspoon Carom Seeds / Ajwain / Vaamu
  • ¾ teaspoon Salt (or as per taste)

Ingredients for Tempering

  • 2 tablespoons Cooking Oil
  • ¼ teaspoon Turmeric powder / Pasupu
  • teaspoon Split Yellow Gram dal / Chana Dal / Senaga Pappu
  • 1 teaspoon Urad Dal / Split Black Gram
  • ½ teaspoon Mustard Seeds / Aavaalu
  • ½  teaspoon Cumin Seeds / Jeera
  • 2 count Dry Red Chillies

Instructions

  • Gather all the ingredients at one place.
  • Beat the curd / yogurt, Slit the green chillies length wise, finely chop the mint leaves and coriander leaves.
  • Put a vessel on stove top under medium flame.
  • Add all the 'ingredients for tempering' and saute.
  • Next, add the green chillies, chopped mint, chopped coriander leaves, carom seeds. Saute for a minute.
  • Next transfer all the pineapple pieces and salt to the pan.
  • Mix thoroughly, close the lid for 3 mins.
  • Close the lid and let the pineapple pieces soften.
  • After 2-3 mins, switch the flame off.
  • Now, add the curd / yogurt and mix up everything thoroughly. Serve or Store. Done!!

Notes

Please see the MAIN POST for step wise pics recipe and tips.

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