How to make Achari Pineapple -
Pineapple marinated in pickle masalas and cooked on satay sticks.
This recipe is from FoodFood TV channel & has featured on Turban Tadka.
Main Ingredients : Fresh pineapple (ताज़ा पाइनेपल / अन्नानास), Coriander seeds (साबुत सूखा धनिया)
Cuisine : Indian
Course : Snacks and Starters
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You can also find more Snacks and Starters recipes like Indonesian Potato Patties Kaju Kothimbir Vadi-SK Khazana Bacon Tarts Pita Pockets With Spicy Chicken
Achari Pineapple Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 16-20 minutes
Cook time : 21-25 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Tangy
Ingredients for Achari Pineapple Recipe
Fresh pineapple 1 medium
Coriander seeds 1 tablespoon
Mustard seeds 1 teaspoon
Fennel seeds (saunf) 1 teaspoon
Cumin seeds 1 teaspoon
Fenugreek seeds (methi dana) 1/2 teaspoon
Red chilli powder 1 teaspoon
Turmeric powder 1/4 teaspoon
Black salt (kala namak) 1/2 teaspoon
Garam masala powder 1 teaspoon
Onion seeds (kalonji) 1 teaspoon
Chaat masala 1 teaspoon
Ginger-garlic paste 1 tablespoon
Mustard oil 4 tablespoons
Oil 1 tablespoon
Onion cut into 1 inch squares and layers separated 1 medium
Green capsicum,cut into 1 inch pieces 1 medium
Mint,for garnish a few sprigs
Method
Step 1
Peel pineapple and remove the stem. Cut into 1 inch pieces and transfer into a bowl.
Step 2
Dry roast coriander seeds, mustard seeds, fennel seeds, cumin seeds, fenugreek seeds on a non stick pan. Cool and grind into a coarse powder. Sprinkle this powder on the pineapple.
Step 3
Add red chilli powder, turmeric powder, black salt, garam masala powder, onion seeds, chaat masala, ginger-garlic paste, mustard oil and salt and mix well. Set aside for 5 minutes.
Step 4
Heat oil in a non stick pan. Thread onion, capsicum and pineapple alternately on satay sticks and place the sticks in the pan. Cook turning sides till evenly golden all around.
Step 5
Transfer onto a serving plate, garnish with a mint sprig and serve hot.
Nutrition Info
Calories : 1121 Kcal
Carbohydrates : 6.5 gm
Protein : 97.6 gm
Fat : 78 gm
Other : Vitamin C- 288.2mg
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
