Pineapple achar (Pineapple pickle)

Hi all....after a long gap, I am here again with my recipes.....This recipe is my all time favourite. Pineapple achar (pineapple pickle). I prepare this achar to have with biryani. It tastes well with biryanis only. But the shelf life is zero for this pickle. You cannot keep this achar for more than one day (i bet you will not keep it for more than one day, it's so yummy that you will finish it off in 1 hour....:-P....)...If you keep this pickle for more than one day, then the pineapple chunks will turn soft and soggy. Crunchier the pineapple, tastier will be the achar.

To serve 4 people you will require,

Pineapple - 8 slices, cubed
Red chilly powder - 1 tbsp
Cumin seeds (Jeera) - 1/2 tsp
Fenugreek seeds (methi) - 1/2 tsp
Sugar - 1/2 tsp
Salt - to taste
Coconut oil - 2 tbsp
Mustard seeds - 1/2 tsp
Curry leaves - a sprig

Method

Dry roast cumin seeds and fenugreek seeds and grind it into a fine powder. Now in a bowl put the pineapple cubes, red chilly powder, fenugreek and cumin powder, sugar and salt. Mix it well and keep it aside for 30 minutes (so the pineapple will get the flavours of the spices added to it).

In a kadai heat coconut oil, add mustard seeds and let it splutter. Add curry leaves and fry it till the curry leaves turn crispy (use low flame, otherwise the curry leaves will turn black). Cool this tadka. Once the oil reaches room temperature, pour it inside the pineapple mix and mix it well.

Serve it with biryani.