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Pineapple Perugu Pachadi / Yogurt Pineapple Chutney

VegCookBook by Praveena
Pineapple Yogurt Dip, a South Indian style, sweet & sour chutney / pachadi made with fresh pineapple. Recipe below has step wise pics and tips.
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Course Accompaniment, chutney, Condiment, pachadi
Cuisine Indian, South Indian
Servings 4

Equipment

  • Sauce Pan / Vessel (for stove-top method)

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
  • 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

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.
    Now, transfer all the pineapple pieces and salt to the pan.
  • Mix thoroughly, close the lid for 3 mins and let the pineapple pieces soften.
    Later, 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 recipe with step wise pics and tips.
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