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Pineapple Perugu Pachadi / Yogurt Chutney

VegCookBook by Praveena
South Indian style sweet & sour quick dip made with fresh pineapples. Suitable for kids, any party, any platter.
Prep Time 2 mins
Cook Time 5 mins
Total Time 7 mins
Course Accompaniment, chutney, Condiment, Side Dish
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.
Keyword how to use fresh pineapple for chutney, pineapple perugu pachadi recipe