Pineapple Gojju | Pineapple Gojju Recipe

pineapple gojju

Pineapple gojju is so delicious that it would not be a surprise if you become addicted to it! To make it you have to buy this fruit in the later part of a year or during the first few months of a year, because well-riped pineapples are usually available only in that period. Pineapple gojju is a food that is a blend of sweet, sour and hot taste.

It is quite common to make pineapple gojju as an item for lunch in marriage and other ceremonies.

The crunchiness of the pineapple and the gravy part of the gojju makes it an absolute delight to savor it.

Main Contents of a Pineapplepineapple health benefits
The number shown in brackets are per 100 grams of pineapple.
Source: US National Nutrient Database
Even the imagination of relishing hot rice and pineapple gojju would make you hungry.

The actual experience of relishing this combination would be nothing less than a great satisfaction.

The dishes like rice, chapati, roti, dosa, idli, too, have a great fit with pineapple gojju, also known as, among others, ananas gojju. So, this food deserves a place among the top side dishes.

In the health race too, pineapple maintains a strong lead. This fruit is said to have numerous medicinal properties that can prevent or reduce the risk of some diseases.

Food Fact
Stem bromelain, an enzyme, obtained from pineapple, may help in the treatment of mycobacterium tuberculosis.1

A trait of the pineapple gojju recipe is that it needs only the common ingredients. The steps too are simple.

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Servings: 3-4


1. Pineapple / ananas pieces 1 cup
2. Oil 1 tablespoon
3. Mustard 1/2 teaspoon
4. Curry leaves 1 sprig
5. Turmeric powder 1/4 teaspoon

6. Jaggery to taste

Blog Post: Jaggery Benefits
7. Salt to taste
8. Fresh coriander leaves, chopped


1. Dry coconut gratings 1/4 cup
2. Methi seeds 1/4 teaspoon
3. Urad dal 1 teaspoon
4. Coriander seeds 1 teaspoon
5. Dry red chilies 4-5 or to taste
6. Khas khas / kasa kasa / gasagase / poppy seeds 1/2 teaspoon
7. Til / ellu / sesame seeds 1 teaspoon
8. Oil 1 teaspoon
9. Tamarind small piece or to taste
10. Pineapple pieces 1 tablespoon

How to Prepare Pineapple Gojju?

I. Prepare the Masala

1. Set the flame to low.

Heat 1 teaspoon of oil.

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2. Add methi seeds.

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Fry till the seeds changes their color.

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3. Add urad dal.

Fry for a minute.

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4. Add coriander seeds.


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5. Add chilies.

Fry till the urad dal becomes light golden brown.

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6. Add coconut and khas khas / poppy seeds.

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Fry till you get the aroma of fried coconut.

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Remove the items.
7. Add til / sesame seeds.

Fry till the seeds splutter.

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Switch off the stove.

Keep aside to cool.
8. Add all the items, except pineapple, to a mixer jar.

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Dry grind to a powder.

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9. Add pineapple and water.

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Grind to a paste.

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Masala is ready.

II. Prepare the Gojju

1. Remove the outer skin of the pineapple.

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Cut the fruit into small pieces.

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2. Heat oil.

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3. Add mustard.

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4. Add curry leaves when the mustard starts to splutter.

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5. Add pineapple.

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6. Add about 1 cup of water.

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Cover and cook till the pineapple becomes soft.

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Cooked Pineapple

The time you should cook depends on how crunchy you want the pineapple to be.
7. Add the masala paste.

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Add some water to the mixer jar. Swish and add to the mixture.


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8. Add turmeric, jaggery and salt.

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Simmer till there is no raw smell of the masala.

If the curry becomes thick, add some more water and bring to boil.

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9. Pineapple gojju / ananas gojju is ready.

pineapple gojju final

TIPS Pineapple Gojju
1. If the pineapple itself is sweet, add less jaggery.
2. If the pineapple itself is sour, add less tamarind.

To use the desired quantity of tamarind:

- Do not add the tamarind directly to masala
- Make the tamarind juice
- Add the desired quantity of the tamarind juice in Step 8.