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!
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. 🙂
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
Related Posts with YOGURT / PERUGU:
- Onion-Yogurt Dip / Ulli-Perugu Pachchadi
- Mamidikaya Perugu Pachadi / Raw Mango Yogurt Dip
- Perugu Vada / Dahi Vada (South Indian style)
- Amaranth Leaves Buttermilk Soup / Thotakura Majjiga Pulusu
- Pineapple & Coconut Salad / Chat
- 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
- Carom Seeds / Ajwain / Vaamu
- Mint / Pudina leaves
- Coriander Leaves
Step wise pics Procedure for Pineapple Perugu Pachadi / Yogurt Chutney:
- 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.
- 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
- 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
- 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!!
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