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 slightly nutty, Pineapple Gojju is a delightful surprise. Chunks of pineapple simmer in a roasted coconut and tamarind gravy, balanced with jaggery and a fragrant tempering. This South Indian classic is an excellent introduction to fruit in savoury curries — bold, comforting and easy to make with everyday pantry spices.
- I reach for this dish when I want something familiar but not boring.
- The flavours are layered while the cooking process remains straightforward and satisfying.
- It’s made with common spices and a few fresh ingredients, and pairs beautifully with hot steamed rice or as part of a festive spread.
- Each spoonful is sweet, sour and mildly spicy in perfect balance.
Table of Contents
- Jump to section: Pineapple Gojju
- Pineapple Gojju Ingredients
- Frequently Asked Questions
- Richa’s Top Tips
- Serving Ideas
- Storage Tips
- Customisation Ideas
- Did You Know?
- Watch Pineapple Gojju Recipe Video
- Pineapple Gojju Recipe
Jump to section: Pineapple Gojju
- Pineapple Gojju Ingredients
- Frequently Asked Questions
- Richa’s Top Tips
- Serving Ideas
- Storage Tips
- Customisation Ideas
- Did You Know?
- Watch Pineapple Gojju Recipe Video
Pineapple Gojju Ingredients
- For the pineapple base: pineapple cubes (ripe or semi-ripe), turmeric, salt, jaggery, 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, freshly grated coconut, tamarind, salt and water to blend.
- Tempering (tadka): coconut oil, mustard seeds, broken red chillies and fresh curry leaves to finish the dish.
Frequently Asked Questions
Pineapple Gojju is a Karnataka-style curry of pineapple simmered in a tangy coconut and tamarind gravy, sweetened with jaggery and finished with a South Indian tempering.
Yes. Mango, apple or slightly underripe papaya can substitute, though the taste will vary. Pineapple gives the best sweet-tart contrast.
It has a gentle heat from dried chillies, balanced by pineapple and jaggery. Adjust chillies to your preference.
Yes — it often tastes better the next day after the flavors meld. Store in the fridge and reheat gently.
Richa’s Top Tips
- Don’t overcook the pineapple: A short simmer keeps texture and contrast.
- Toast the spices gently: Use low heat to release oils and aroma without burning sesame or curry leaves.
- Grind the masala smooth: A creamy base makes the gojju sing; add water gradually while grinding.
- Always finish with a tadka: The sizzling tempering of mustard seeds and curry leaves adds aroma and depth.
Serving Ideas
- Serve with plain steamed rice — the sweet-tangy curry soaks in beautifully.
- Add crispy papad or a papad bowl for crunch and contrast.
- Spoon over a dosa or millet dosa for a rustic pairing.
- Include it in a weekend spread alongside bisibelebath and rasam.
- Enjoy with soft phulkas for a lighter, roti-based meal.
Storage Tips
- Refrigerate: Store leftovers in an airtight container in the fridge for up to three days; flavours deepen over time.
- Reheat gently: Warm on the stovetop over low heat, adding a splash of water if it has thickened.
Customisation Ideas
- Swap the fruit: Try mango, apple or pear for a different twist.
- Adjust the heat: Increase or reduce red chillies to suit your spice preference.
- Make it richer: Stir in a spoonful of coconut milk at the end for a creamier, mellower sauce.
Did You Know?
The word “gojju” comes from Kannada and describes a thick, tangy curry made with tamarind, jaggery and coconut. While pineapple gojju is a popular modern variant, the base masala has its roots in traditional temple cooking, originally used with seasonal vegetables. The use of fruits like pineapple became popular later and is now a much-loved version of the dish.
This pineapple gojju packs a lot of flavour in every bite: sweet, spicy and tangy, yet comforting. It blends tradition with bold ingredients and is easy to make for both everyday meals and special occasions.
If you make it, tag @my_foodstory on Instagram — 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 or Kashmiri chillies (whole)
- 4 regular red chillies (whole)
- 8–10 curry leaves
- 1 cup grated coconut
- 1 tablespoon tamarind
- 1 teaspoon salt
- 2½ cups water (divided)
For Tempering
- 2 teaspoons coconut oil
- 1 teaspoon mustard seeds
- 2 broken red chillies
- 20 curry leaves (about 2 sprigs)
Instructions
Cooking pineapple
- Bring water to a boil. Add salt, turmeric, jaggery and pineapple cubes. Cook 1–2 minutes until they soften but don’t turn mushy. Remove from heat and set aside.
Masala paste
- Heat coconut oil in a pan. Add mustard seeds, urad dal, coriander, fenugreek, sesame, cumin, Kashmiri chillies and curry leaves. Roast on low heat for 4–5 minutes until fragrant. Let cool, then transfer to a blender with grated coconut, tamarind, salt and 1½ cups water. Grind to a smooth paste.
Making pineapple gojju
- Add the ground masala to a pot with 1 cup water and bring to a boil. Add the cooked pineapples, mix and boil 4–5 minutes until the pineapple absorbs the masala. Remove from heat.
Tadka
- Heat coconut oil, add mustard seeds and when they crackle add broken red chillies and curry leaves. Turn off the heat and pour the tadka over the gojju. Mix and serve.
Video
Notes
- Ripe or semi-ripe pineapples work best.
- Byadgi or Kashmiri chillies are used here for authentic colour and mild heat.
Nutrition
Carbohydrates: 59 g,
Protein: 9 g,
Fat: 28 g,
Saturated Fat: 20 g,
Fiber: 12 g,
Sugar: 35 g
Like this recipe? Rate and comment below!
This article was researched and written by Harita Odedra.