Pineapple pickle: for a tangy affair

Pineapple pickle is packed with so much flavour- it is sweet, tangy and spicy. You can have this in a jar in your fridge for weeks and it goes well with rice and roti. This easy-to-make pickle is thick and slightly jammy.

Ingredients
1 pineapple
3 tbsp gingelly oil
Ginger, finely chopped
4 green chillies, chopped
10 cloves of garlic, chopped
2 sprigs of curry leaves
2 tsp chillipowder
1/2 tsp fenugreek powder
1/2 tsp asafoetida powder
Mustard seeds
Tamarind pulp as needed
1/2 cup jaggery syrup
Salt as needed

Preparation
Cut pineapple into small pieces
Heat oil in a wok
Add mustard seeds, ginger, green chillies, garlic and curry leaves
Sauté well
Add chilli powder, fenugreek powder, asafoetida powder, and the sliced pineapple
Sauté well for 2-3 minutes
Squeeze the tamarind pulp and mix the juice in it
Once it thickens, add jaggery syrup and salt
Cook for 2-3 minutes
Switch off the flame and allow it to cool
The spicy and juicy pineapple pickle is ready