Pineapple Gojju/ Pineapple Chutney

Though not a native fruit, Pineapple has somehow integrated into Kannada culinary fabric very well. So much so that it is an integral part of a Kannadiga wedding. One of the most popular way to use pineapple is to convert it into Gojju. Gojju is a thick accompaniment to rice that generically falls somewhere between curry and chutney. I would not serve it as a main course or a stand alone curry, instead use it to make a dowdy meal interesting.



We will need,

Pineapple (fresh) 1 c chopped
Red chillies 2-3
Jaggery 1 tbsp crushed
Oil 3 tbsp
Bisibele bath powder 2 tsp
Copra 3 tbsp roasted and powdered
Curry leaves 8-10
Hing a dash
Mustard seeds 1/4 tsp
Salt

Method

• Heat oil in a thick bottomed pot. Throw in the mustard seeds, hing, curry leaves and red chillies.
  
• Once the spluttering stops drop the chopped pineapple. Sprinkle some salt cover and cook till the pineapple is tender. Alternately if you like your pineapple softer than al-dente you can cook the pineapple separately and add cooked pineapple once the mustard et al stops spluttering.
• Mix in the remaining ingredients and a few tbsps of water, cover and cook till it attains a chutney like consistency.
• Enjoy it while it is hot.

I used a home made blend for Bisibele bath powder, MTR should work fine though. Also canned pineapple can be used. Since canned version is softer than fresh pineapples, reduce the cooking time and avoid adding too much of water.