Pickles, Pineapple

Pineapple Pickle


Pineapple – 1 cup, chopped
Red Chilli Powder – 2 tblsp
Mustard Powder – 1/2 tsp
Fenugreek Powder – 1/2 tsp
Salt as per taste
Gingelly Oil – 100 ml
Asafoetida Powder – 1 tsp
Lemon Juice – 2 tsp

1. Heat oil in a pan.
2. Fry the asafoetida powder.
3. Add pineapple pieces, salt, chilli powder and saute well.
4. Add mustard powder and fenugreek powder.
5. Stir to mix well.
6. Remove and transfer to a bowl.
7. Add lemon juice and mix.
8. Transfer to a clean, sterilized jar and cover with a lid.
9. Use after 1 hour.

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