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Pineapple Gojju / www.quichentell.com

Pineapple Gojju

Quiche 'n' Tell
A sweet, sour and slightly spicy gojju made with ripe pineapple and an aromatic masala paste.
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Side Dish
Cuisine Indian
Servings 6


  • 1 ripe pineapple, peeled, cored and diced
  • 1 lemon-sized ball of tamarind soaked in enough water to cover it
  • 3 tbsp jaggery powdered
  • 5-7 curry leaves
  • 1/4 tsp turmeric powder
  • 1 tsp black mustard seeds
  • tbsp vegetable oil
  • 1/8 tsp asafoetida powder or hing
  • Salt

For the masala paste

  • 1 tbsp skinless black gram or urad dal
  • 5 tbsp grated fresh coconut
  • 1/4 tsp fenugreek seeds or methi
  • 1 tbsp Kashmiri chilli powder
  • 2 tsp coriander seeds or dhania
  • 2 tsp white sesame seeds
  • 5 curry leaves


  • Heat ½tsp oil in a pan and on low heat, gently toast the ingredients for the masala paste for about 2 minutes, till fragrant, adding the Kashmiri chilli powder only in the last 20 seconds . Stir continuously taking care to not burn the spices.
  • Cool the spices for 5 minutes before grinding them to a thick, smooth paste using a little water.
  • In the same pan, tip in the pineapple, add a cup of water, turmeric and salt, and cook for 10 minutes till the fruit is somewhat tender.
  • Now add the masala paste, and jaggery (adding a little more water if necessary), stir well and simmer for a further 10 minute till everything is well combined and you have a thickish sauce. Turn off the heat.
  • In a smaller pan, heat the remaining oil till hot and temper with mustard seeds, asafoetida and curry leaves till they crackle. Pour this tempering over the cooked gojju and mix.
Keyword gojju, pineapple