12 December 2012,03:23 by

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Serves :

Preparation Time :
15 minutes

Cooking Time :
15 minutes

Preparation Method :

  • Halve the pineapple lengthways. Peel them and remove the eyes and the central core. Cut into bite size piece.
  • Put the pineapple in a large pan and add water, with the coconut milk, turmeric and crushed chillies.
  • Bring to a slow simmer and cook, covered, until the pineapple is soft, but not mushy.
  • Add the salt and sugar, cook until the sauce thickens.
  • Heat the oil in a pan, add the mustard seeds and cumin seeds. As soon as they begin to pop, add the onion and fry for 5 minutes, until the onion is soft.
  • Add the chillies and curry leaves. Fry for 2 more minutes, then pour over the pineapple.
  • Stir well, then remove from the heat. Serve hot or cold.


  • 1 pineapple
  • 50 ml water 
  • 150 ml coconut milk
  • ½ teaspoon ground turmeric 
  • ½ teaspoon crushed dried chillies
  • Salt to taste
  • 2 teaspoon granulated sugar 
  • 1 tablespoon Cooking oil
  • ½ teaspoon mustard seeds
  • ¼ teaspoon cumin seeds 
  • 1 small onion, finely chopped
  • 2 dried red chillies, broken
  • 6 fresh curry leaves

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