Make my sweet, tangy and spiced pineapple chutney with aromatic South Indian flavours. It’s so versatile, whether paired with Indian curries or alongside grills.
Note – This recipe has been updated from the archives – first published in April 2012. The original recipe was prepared in the microwave but I’ve changed to a stovetop version which is how chutneys are more commonly made. I’ve added new images and helpful content too.
Meet my South Indian-style pineapple chutney — it’s sweet with just a whisper of spice. Think of it as a tropical twist on a classic cooked mango chutney, you can find the full recipe in my poppadom dips post.
You can blitz it smooth or leave it nice and chunky — I honestly love it both ways!
It’s not as thick or sticky as my carrot chutney with tomato and cardamom which has more of a sandwich chutney consistency.
The best part? It’s nice and easy to make and it won’t take more than 15 minutes.
I usually serve it the traditional way with oats idli and these methi thepla with jowar and oat flour . But it’s just as good with tandoori paneer tikka or even as a dipping sauce for samosa .
Ingredients notes
Pineapple – I prefer to use fresh pineapple when it’s best in season however it works with tinned pineapple too.
Coconut – I’ve made this chutney with both fresh and dried desiccated coconut – either will work. The coconut adds South Indian flavour.
Sugar – Any kind of sugar works. Sometimes I use jaggery, sometimes regular sugar and even brown sugar. They all work well here. Adjust the amount of sugar you need based on how sweet your pineapple is.
Whole spices – dried red chilli & mustard seeds which are used in the tempering to add depth of flavour.
Curry leaves – have you ever been able to resist smelling fresh curry leaves before adding to recipes? Not me! Again, curry leaves are a part of the South Indian flavour profile.
Red chilli powder & cumin seeds – red chilli powder adds a little bit of heat. Substitute with cayenne pepper or sweet paprika.
Hing (asafoetida) – used in the tempering in the absence of onion or garlic.
Oil – any neutral flavoured oil works here
Storage
Pineapple chutney keeps well in the fridge for about 1 week. As it isn’t cooked down until very thick, it doesn’t have the same long shelf-life as other chutneys.
It can be frozen too – freeze up in ice cube trays and then transfer to a freezer bag.
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
- YouTube
South Indian Pineapple Chutney
Equipment
- pan
- Blender
Ingredients
- 3 cup pineapple chunks
- ¼ cup brown sugar or jaggery
- 2 teaspoon red chilli powder
- 1 teaspoon cumin seeds
- 2 tablespoon grated coconut fresh or desiccated
- ½ teaspoon hing
Tempering
- 2 teaspoon oil
- 1 teaspoon mustard seeds
- 1-2 dried red chillies
- 1 sprig curry leaves
Instructions
- Add pineapple chunks along with 1 cup water in a pan.
- Cook pineapple for 3-4 minutes or until soft.
- Then add sugar/jaggery and cook until the sugar dissolves and you get a sticky syrup.
- Add cumin seeds, hing and red chilli powder and cook for a further minute. Remove from the heat.
- Allow to cool at room temperature for 5 minutes, add coconut and mix.
- Add pineapple chutney in a blender jar and blend until smooth.
- Transfer to a serving bowl or pan and add salt. Mix well.
- Prepare the tempering by heating oil in a small pan.
- Add mustard seeds and allow to crackle, then add dried red chillies and curry leaves.
- Pour over the pineapple chutney.
- Mix and serve.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
South Indian Pineapple Chutney
Equipment
- pan
- Blender
Ingredients
- 3 cup pineapple chunks
- ¼ cup brown sugar or jaggery
- 2 teaspoon red chilli powder
- 1 teaspoon cumin seeds
- 2 tablespoon grated coconut fresh or desiccated
- ½ teaspoon hing
Tempering
- 2 teaspoon oil
- 1 teaspoon mustard seeds
- 1-2 dried red chillies
- 1 sprig curry leaves
Instructions
- Add pineapple chunks along with 1 cup water in a pan.
- Cook pineapple for 3-4 minutes or until soft.
- Then add sugar/jaggery and cook until the sugar dissolves and you get a sticky syrup.
- Add cumin seeds, hing and red chilli powder and cook for a further minute. Remove from the heat.
- Allow to cool at room temperature for 5 minutes, add coconut and mix.
- Add pineapple chutney in a blender jar and blend until smooth.
- Transfer to a serving bowl or pan and add salt. Mix well.
- Prepare the tempering by heating oil in a small pan.
- Add mustard seeds and allow to crackle, then add dried red chillies and curry leaves.
- Pour over the pineapple chutney.
- Mix and serve.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Our Oats, Jowar and Methi Thepla are wholesome flatbreads made using oat and sorghum flour, fresh fenugreek and basic Indian spices. These are ideal for any time of the day and pair well with keri no chundo .
Note – This recipe has been updated from the archives – first published in December 2013. The recipe remains the same but I’ve added new images and helpful content.
This wouldn’t be a Gujarati food blog if there weren’t at least a few different types of thepla recipes! We start with the classic plain Gujarati thepla , then taking it up a notch with soft methi thepla , and eventually experimenting with bajra methi thepla too.
These oat jowar methi thepla is the latest twist. They’re earthy, nutty and mildly spiced. They have a flakier and crisp texture compared with the softer methi thepla recipe due to the oat and sorghum flours that are added. This means they are probably not as suitable for travelling.
Just as well because my Mum finds any opportunity to take thepla on holiday …
Ingredients
Be sure to check out the full recipe and exact ingredient list below in the recipe card.
Oat flour – I tend to grind down regular oats in my blender until I achieve a fine flour.
Jowar flour – aka sorghum flour.
Gram flour – optional but I find it adds a little softness to the dough.
Atta – I use chakki atta but any type of chapatti flour works well here.
Methi – you’ll need fresh fenugreek here. I like to use up methi the day or at max the day after I buy it for freshness. If you have leftovers, try these methi na bhajiya .
Green chillies, ginger and garlic – I’ve even tried these with green garlic too. Soooo delicious! I don’t use any other spice powders so I add more green chillies.
Sour yogurt – the yogurt helps in binding and also adds a slight tang. If you’re dairy free, skip and use lemon juice or amchoor powder.
Turmeric powder – adds colour.
Sesame seeds – optional but most commonly added to Gujarati thepla.
Oil – a little bit goes into the dough and the rest you need to cook the thepla on the tawa/skillet.
Serving Ideas
These savoury thepla are packed with flavour so you can definitely just enjoy them as they are – I do, hot off the pan whilst I’m still making them.
For a heavenly combination serve with karak chai , my personal favourite. They taste great with any pickle or chutney like South Indian pineapple chutney or keri no murabbo or instant stuffed red chilli pickle and plain yogurt.
For a complete meal add to a Gujarati thali with sukhi bhaji .
Storage
Jowar thepla are best hot and fresh however, they store well for a couple of days in an airtight container at room temperature. If you want to freeze them, make sure first let them cool down totally then place them in the freezer-proof container placing butter paper between each thepla. Reheat on the griddle before serving. You can freeze leftover dough in the freezer and thaw fully before making thepla.
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
- YouTube
Oat, Jowar and Methi Thepla
Equipment
- Bowl
- Griddle tawa
- Spatula
Ingredients
- 1 cup oats
- ¾ cup jowar flour
- 1 cup whole wheat flour
- ¼ cup besan
- 3 cup methi
- ¼ cup ginger-garlic and green chillies minced
- 1 tablespoon turmeric powder
- 1 tablespoon sesame seeds
- ½ cup yogurt
- 3 tablespoon oil plus more to shallow fry
- 1 tablespoon salt or per your taste
Instructions
- Make oat flour by grinding the oats in a blender until fine
- In a plate or bowl combine all the ingredients and 3 tablespoon oil
- Knead a soft and pliable dough with water.
- Divide the dough into equal portions and make balls.
- Roll out thepla by using a rolling pin with some dry flour.
- Heat the skillet or tawa and carefully place rolled thepla on it.
- Allow to cook for 15-20 seconds on one side, then gently flip over. Now apply oil all over one side and flip again.
- Cook on both sides applying a little oil until brown spots appear. Keep the heat medium-high all the time.
Video
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
