Print Recipe

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


  • 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!!


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