Pineapple Pickle

Pineapple pickle, chutney is a perfect side dish with rice and curry. It can be also served with roti, paratha or poori. It is quick to make with ingredients from home. It is sour, spicy and sweet. Taste is awesome and quick to make side dish. Pineapple chutney is a must try when pineapple is in season. Pregnant women should avoid eating pineapple in the first trimester.

Pineapple pickle

Course pickle, Side Dish
Cuisine Indian


  • 1 Cup Chopped Pineapple
  • 3-4 Cup Jaggery
  • 3-4 Green Chillies
  • 1/2 tbsp ¬†Asafoetida
  • 1 tbsp Red Chili Powder
  • 1/4 tbsp Turmeric Powder¬†
  • 2 tbsp Lemon Juice
  • Salt
  • 1-2 tbsp Oil


  • Take 1 cup Chopped Pineapple add 3-4 cup jaggery in it
  • Add 3-4 green chillies and some salt
  • You can add coconut sugar instead of jaggery
  • Mix all the item very well and keep it aside for 10-15 mins
  • For sesoning part take some oil add 1/2 tbsp mustard seeds, once mustard seeds splutter
  • Than add pineapple mixture
  • Add 1/2 tbsp Asafoetida
  • Add 1/4 tbsp turmeric powder
  • Add 1 tbsp of red chilli powder
  • Cover it for 3-4 mins on a low flame
  • Add 2 tbsp of lemon juice again cover it and cook it for 2 mins


Tips: you can cool pineapple pickle completely and then store in an airtight container in the refrigerator for one week.
Avoid using iron pan as iron pan reacts with acid from pineapple and taste will be bitter and metallic.

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