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Sweet and sour pineapple curry
Category : Pineapple, Orissa, Chutneys, sauces, jam and pickles
Servings : 20
Time Taken : 30-45 mins
Rating :
  1. Prepare the pineapple by removing the skin and chopping it to small pieces.
  2. De-seed the dates and chop them to pieces.
  3. Prepare tamarind pulp by soaking a lemon size ball of tamarind in warm water for half an hour; and extract the pulp.
  4. Heat a thick vessel, add oil, when the oil is hot add mustard seeds, fenugreek seed, aniseeds, onion seeds , broken red chillis and curry leaves.
  5. Then add the chopped pineapple and dates along with salt, turmeric powder.
  6. Cover and cook on a slow fire till the pineapple is tender.
  7. Add the tamarind pulp and sugar or jaggery.
  8. Cook for five more minutes.
  9. Store in sterilized bottles.
  10. Can be preserved for 15 days if kept in the refrigerator.
1 fully ripe pineapple
1/2 cup chopped dates
2 tbsp tamarind pulp
1/2 cup sugar or molasses
1 tsp turmeric powder
1 tsp chilli powder
Salt to taste
A few curry leaves
1 tbsp oil
2-3 broken red chilli
1/2 tsp fenugreek seeds
1/2 tsp aniseeds
1/2 tsp mustard seeds
1/2 tsp nigella (onion seeds)
1/2 cup finely chopped cilantro/coriander leaves
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