If you’ve never tried pineapple in a savoury, spiced curry before, Pineapple Gojju is the perfect place to start. It’s comforting, punchy, and surprisingly balanced.
Sweet, spicy, tangy, and just a little nutty, Pineapple Gojju is the kind of dish that takes you by surprise in the best way. Made with juicy chunks of pineapple simmered in a roasted coconut and tamarind gravy, it hits that perfect balance of bold and comforting. If you’ve never tried pineapple in a savoury curry before, this South Indian classic is the perfect place to start.
- This is a dish I turn to when I want something familiar but not boring.
- The flavours are layered, but the cooking process is simple and satisfying.
- It comes together with everyday pantry spices and a few fresh ingredients, and pairs beautifully with hot rice or even as part of a larger festive meal.
- Every spoonful is a little sweet, a little sour, a little spicy, and totally addictive.
Table of Contents
Jump to section: Pineapple Gojju
Pineapple Gojju Ingredients
- For the pineapple base: Pineapple cubes (ripe or semi-ripe work best), Turmeric powder, Salt, Jaggery (for that sweet balance), and Water for cooking.
- Masala paste: Coconut oil, Mustard seeds, Urad dal, Coriander seeds, Fenugreek seeds, Sesame seeds, Cumin seeds, Byadgi or Kashmiri chillies, Regular red chillies, Curry leaves, Fresh grated coconut, Tamarind, Salt and Water to blend into a smooth paste.
- Tempering (tadka): Coconut oil, Mustard seeds, Broken red chillies, and Fresh curry leaves to finish the dish with aroma and flavour.
Frequently Asked Questions
It’s a Karnataka-style curry made with pineapple simmered in a tangy coconut and tamarind gravy, sweetened with jaggery and finished with a South Indian-style tempering.
Yes! Mango, apple or even slightly underripe papaya work as substitutes, though the flavour will change. Pineapple offers the best sweet-tart contrast.
It has a gentle heat from the dried chillies, but it’s balanced by the sweetness of the pineapple and jaggery. You can always adjust the chillies to your taste.
Definitely! It tastes even better the next day once the flavours have had time to meld together. Just store it in the fridge and reheat gently.
Richa’s Top Tips
- Don’t overcook the pineapple: A quick simmer is enough. Overcooking can make it break down too much and you’ll lose the contrast in texture.
- Toast the spices gently: Low heat is key here. You want to draw out the oils and aroma without burning anything, especially the sesame and curry leaves.
- Grind the masala really smooth: A creamy, velvety base is what makes the gojju sing. Add water in parts while grinding to get it just right.
- Always finish with a tadka: That sizzling tempering of mustard seeds and curry leaves adds the final touch of aroma and depth.
Serving Ideas
- Serve it with plain steamed rice, the sweet, tangy curry soaks in and makes every bite irresistible.
- Add a side of crispy Masala Papad or Papad Bowl for crunch and contrast.
- Spoon some over Millet Mysore Masala Dosa for a rustic, wholesome combo.
- Include it in a weekend spread with Bisibelebath and Tomato Rasam, it fits right in.
- Enjoy with soft Phulkas if you’re in the mood for a lighter, roti-based meal.
Storage Tips
- Refrigerate: Store any leftovers in an airtight container in the fridge for up to 3 days. The flavors actually deepen over time, so it tastes even better the next day.
- Reheat gently: Warm it on the stovetop over low heat, adding a splash of water if it has thickened too much.
Customisation Ideas
- Swap the fruit: Replace pineapple with mango, apple, or even pear for a twist.
- Adjust the heat: Add more red chillies if you like things spicier, or tone it down for a milder version.
- Make it richer: Add a spoonful of coconut milk at the end for a creamier texture and mellow flavor.
Did You Know?
The word “gojju” comes from Kannada and refers to a thick, tangy, and often sweet-sour curry made with tamarind, jaggery, and coconut. While pineapple gojju is a popular variant today, the base masala originated in traditional temple cooking, where seasonal vegetables like okra, bitter gourd, or even onions were commonly used. The idea of using fruit like pineapple came much later and now, it’s one of the most beloved versions of this dish!
This pineapple gojju is one of those dishes that surprises you with how much flavor it packs into each bite; sweet, spicy, tangy, and totally satisfying. It’s a beautiful blend of tradition and bold ingredients, and if you haven’t tried fruit in a curry before, this is the one to start with. I love how simple it is to make, and how easily it fits into both everyday meals and festive spreads.
If you do end up making it, tag me on Instagram @my_foodstory, I’d love to see how it turns out for you!
Watch Pineapple Gojju Recipe Video
Pineapple Gojju
Ingredients
For cooking pineapple
- 4 cups pineapple cubes
- 1 teaspoon salt
- ½ teaspoon turmeric powder
- 3 tablespoons jaggery
- 2 cups water
For Masala Paste:
- 2 tablespoons coconut oil
- 1 teaspoon mustard seeds
- 3 tablespoons sesame seeds
- 3 tablespoons urad dal
- 2 tablespoons coriander seeds
- ¼ teaspoon fenugreek seeds
- 2 teaspoons cumin seeds
- 4 byadgi / kashmiri chillies whole
- 4 red chilli whole
- 8-10 curry leaves
- 1 cup grated coconut
- 1 tablespoon tamarind
- 1 teaspoon salt
- 2 ½ cups water divided
For Tempering:
- 2 teaspoons coconut oil
- 1 teaspoon mustard seeds
- 2 red chillies broken
- 20 curry leaves 2 sprigs
Instructions
Cooking pineapple:
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Bring water to a boil. Add salt, turmeric powder, jaggery and pineapple cubes. Cook for 1-2 minutes till they soften but do not overcook as they turn mushy. Take off the heat and set aside.4 cups pineapple cubes, 1 teaspoon salt, ½ teaspoon turmeric powder, 3 tablespoons jaggery, 2 cups water
Masala paste:
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Heat a pan with coconut oil, add mustard seeds, urad dal, coriander, fenugreek, sesame, cumin seeds, kashmiri chillies and curry leaves and roast on low heat for 4-5 minutes till they get fragrant. Transfer to a mixer once it cools down, add (raw) coconut, tamarind, salt, 1 ½ cups water and grind to a smooth paste.2 tablespoons coconut oil, 1 teaspoon mustard seeds, 3 tablespoons sesame seeds, 3 tablespoons urad dal, 2 tablespoons coriander seeds, ¼ teaspoon fenugreek seeds, 2 teaspoons cumin seeds, 4 byadgi / kashmiri chillies, 8-10 curry leaves, 1 cup grated coconut, 1 tablespoon tamarind, 1 teaspoon salt, 2 ½ cups water, 4 red chilli
Making pineapple gojju:
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Add the ground masala paste to a pot along with 1 cup of water and bring to a boil. Add cooked pineapples, mix well and boil for 4-5 minutes till they absorb the masalas. Take off the heat and set aside.
Tadka:
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Heat a pan with coconut oil, add mustard seeds and once they crackle, add red chilli, curry leaves, mix well and take off the heat. add it to the pineapple gojju, mix well and serve.2 teaspoons coconut oil, 1 teaspoon mustard seeds, 2 red chillies, 20 curry leaves
Video
Notes
- Ripe or semi-ripe pineapples work best in the recipe.
- Byadgi or kashmiri chillies is used in the recipe for the authentic flavour..
Nutrition
This article was researched and written by Harita Odedra.
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