Pineapple Chutney

How to Prepare

1. Peel and chop the pineapple into small chunks.
2. In a blender, add the chopped pineapple, green chilies, ginger, and a pinch of salt. Blend into a coarse paste without adding water.
3. Heat oil in a non-stick pan over medium heat. Add mustard seeds and let them splutter.
4. Add cumin seeds, urad dal, and dried red chilies to the pan. Sauté until the dal turns golden brown.
5. Add the blended pineapple mixture to the pan. Stir well to combine with the tempering.
6. Add jaggery or sugar and tamarind paste. Mix thoroughly and cook on low heat for 5-7 minutes until the chutney thickens.
7. Turn off the heat and let the chutney cool. Optionally, add chopped coriander leaves for garnish.
8. Transfer to a serving bowl or store in an airtight container.