Pineapple Yoghurt Relish

Not rated yet


  • ½ inch piece chopped ginger
  • 50g grated coconut
  • 1 tsp cumin seeds
  • 1 tsp mustard seeds
  • ½ pineapple diced
  • Salt
  • ½ tsp turmeric
  • 1 green chilli
  • 1 tbsp jaggery or palm sugar
  • 200g yoghurt
  • Fried curry leaves to garnish


In a mortar and pestle grind the coconut, cumin, and mustard seeds. In a pan cook the pineapple, ginger, salt, turmeric, jaggery, and chilli for about 15minutes until soft.  Fold in the coconut and allow to cool. Fold in the yoghurt and garnish with fried curry leaves, serve alongside your favourite curry.