Name: Pineapple Perugu Pachadi / Yogurt Chutney
Prep time: 2 min
Cook time: 5 min
Total time: 7 min
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)); 2 tablespoons Cooking Oil; ¼ teaspoon Turmeric powder / Pasupu; 1 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

Recipe Cooked, Photographed and Written by Praveena

PrepTime:2 mins CookTime:5 mins Cuisine: Indian

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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!!

Pineapple Perugu Pachadi / Yogurt Chutney, South Indian style sweet & sour quick dip made with fresh pineapple. How to make pineapple chutney

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!

Health Benefits of ‘Pineapple Yogurt Chutney’:

Pineapple, More than being a tropical fruit, pineapple has bountiful of benefits. Most important of all is, it helps in boosting immunity and therefore suppress inflammation. They are naturally high in fibre but low in calories. (info from internet)

Yogurt, is rich in protein, calcium. benefits the digestive system, protects against osteoporosis. Strengthens the immune system and most importantly is rich in probiotics.

To Conclude, this recipe is mainly useful to boost the immunity and rich probiotic diet.

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 / Pineapple chutney

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

Chutney recipes collection here⇒ Chutney / Pachchadi / Dip

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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

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

Ingredients gathered for making pineapple chutney / pineapple perugu pachadi — ***Gather all the ingredients at one place. Beat the curd, Slit the green chillies length wise, finely chop the mint leaves and coriander leaves.***

after the tempering is made, pineapple pieces added to the sauce pan, while making pineapple yogurt chutney — **Put a vessel on stove top under medium flame. Add all the ‘ingredients for tempering’ and** ***sauté.*** **Now, add the green chillies, mint, coriander leaves, carom seeds and** **sauté. Transfer the pineapple pieces and salt.**

adding curd / yogurt to the tempering and pineapple pieces while making pineapple yogurt chutney / perugu pachadi — ***Close the lid for 2-3 mins. Let the pineapple pieces soften. Switch the flame off. Add the curd / yogurt.***

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.
Storage: 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.
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. 🙂

Ingredients, Accessories on ‘AMAZON’ to ‘SHOP’:

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