If you’ve ever gorged on a wedding feast in Southern India, Karnataka to be precise, you’ve surely ended up smacking a sweet-sour pineapple gojju up to the last drop. We’re bringing the house down with a Tadka version of it in our Perky Pineapple segment, with a hint of heat, a sliver of spice, a snip of sweet, and a snatch of sour..this condiment is a wonderful addition to any meal, whether it’s served with rice, rotis or just by itself in a shiny stainless steel bowl..

Sweet and Sour Pineapple Gojju 

(Serves 4)

1 Teaspoon light olive oil

1/4 Teaspoon each of mustard, cumin

A dash each of turmeric and asafoetida

1-2 Red chillies (optional)

1/4 of a large Pineapple, cut into bite-sized slices, boiled under tender.

About 1 cup of water

Freshly ground Masala powder (recipe follows)

Salt to taste

1 Tablespoon freshly extracted tamarind juice.

1/2 Tablespoon Brown sugar

For the Masala -

Fry the following in a drop of oil:

1 Tablespoon urad dal (black gram)

About a dozen methi (fenugreek) seeds

1 Red chilli (or more, according to heat preference)

3 Tablespoons desiccated coconut flakes (unsweetened)

Cool down and grind to a smooth powder.

In a pan or kadhai, warm the oil and season with mustard, cumin, add the turmeric and asafoetida. Add the red chillies, fry for a minute, carefully fish them out and set aside. Add the boiled pineapple, water, Masala powder, salt, tamarind juice and sugar, cover and let boil for 7-8 minutes on a medium flame. Top with the chillies before serving.

Serve hot with rice, rotis or in plum portions as a post-meal condiment.

Note:

If using canned pineapple, drain liquid, chop (if using rings) and microwave for 5 mins in a covered glass dish before adding to the seasoning.
If you prefer store-bought tamarind extract, about 1/2 teaspoon should do, but you can adjust according to taste.
You can also substitute coarsely powdered jaggery for brown sugar.