Gojju is a traditional Kannadiga dish, known for its sweet, sour, and spicy gravy. It can be made with various vegetables such as brinjal, bitter gourd, and okra. However, pineapple gojju is particularly popular and commonly served at traditional South Karnataka weddings.
Pineapple Gojju is a sweet-tangy, lightly spicy South Indian relish where tender pineapple chunks simmer with tamarind water, jaggery, turmeric, and salt into a glossy, semi-thick sauce. The signature flavor comes from a fragrant roasted-and-ground mix of red chillies, dhals, asafoetida, sesame, and coconut, stirred in as the gojju bubbles to deepen the aroma and body. Finish with a classic tempering of mustard seeds, jeera, and curry leaves for a final burst of crackle and freshness—perfect with rice or as a punchy side.
Pineapple Gojju Recipe
Pineapple Gojju
5
servings5
minutes25
minutesDiscover the delightful taste of Gojju, a traditional Kannadiga dish bursting with sweet, sour, and spicy flavors. Learn how to make the popular pineapple gojju served at South Karnataka Weddings.
Ingredients
Pineapple cubes – 2 cups
Tamarind – A big gooseberry size
Jaggery – A small lemon size
Turmeric Powder – a pinch
Salt – 1/2 teaspoon or as per taste
- To roast and grind:
Red Chillies – 2 to 3 (medium size)
Coriander seeds – 1 tablespoon
Bengal Gram Dhal – 1 teaspoon
Black Gram Dhal – 1 teaspoon
Fenugreek seeds – 1/2 teaspoon
Asafoetida – a small piece
Sesame seeds (Til) – 1 teaspoon
Coconut gratings – 3 tablespoons
- For seasoning:
Oil – 2 teaspoon
Mustard – 1/2 teaspoon
Jeera – 1/2 teaspoon
Curry Leaves – few
Directions
- Begin by adding one teaspoon of oil to a kadai, followed by red chillies, dhals, asafoetida, til, and coconut gratings. Sauté the ingredients until they emit a rich and fragrant aroma. Once cooled, grind this mixture into a fine powder.
- In the meantime, soak the tamarind in a small amount of water until it softens enough to yield a quarter cup of tamarind-infused water.
- Next, take a separate pot and add the pineapple chunks, along with a sprinkling of turmeric powder. Pour in just enough water to fully immerse the pineapple pieces. Cook this mixture until the pineapple becomes soft and tender. (Alternatively, you can also achieve this by pressure cooking the mixture for one whistle).
- After the pineapple is thoroughly cooked, incorporate the tamarind water, crushed jaggery, and a pinch of salt. Stir the mixture well to ensure all the ingredients are evenly distributed. If necessary, add a bit more water to render it semi-liquid, and bring the concoction to a boil.
- As soon as the mixture begins to bubble, introduce the previously prepared roasted powder, stirring thoroughly to blend all the flavors together. Let this simmer over medium heat until it reaches your desired thickness or consistency.
- Finish off your dish by seasoning it with a garnish of mustard seeds, jeera, and fresh curry leaves. Enjoy!
Havent tasted this dish. Sounds tangy and delicious.
Hi Divya Vikram,
Thank you for visiting. Yes. It is like a sweet pachadi having natural pineapple flavour.
Hai kamala,
Today i tried this recipe, it came out well……i love this dish v.much. Thanks a lot…..keep posting new recipes .
Hi Kalyani,
Nice to hear that you tried this recipe and it came out well. Thank you for visiting.
I tasted this dish in a wedding when i was 11 years old.. I wanted to learn this dish.. Thanks for the recipe.. I Loved It…!!!
Thank you Supriya Bharadwaj. Pl try and let me know your feed back.
This is exactly how I remember it being made ! cant wait to try it out 🙂 thx fr posting ! First time here, do visit my space and ongoing event when you spare some time 🙂
cheers
Kalyani
I tried this recipe & it was just outta the world!! I'm married n everyone in my in laws' home was happy about it!! thank you soo much!!
Hi Supriya Bharadwaj,
Thank you for your feed back.
Hello Kamala
I have tried many of your recipes and also recommended to couple of my friends. Its very user friendly to follow your recipes keep posting
Thank you Priya for your kind feedback and comments.
I was searching for it. finally got and thanks for the receipe.
Hi Ashwini,
Pl try this recipe and let me know the result.
Awesome….should call you Kamala Aunty…thank you very much…nice gojju…reminded me of my late mother…thank you amma.
Hi Arun Kumar,
You can very well call me aunty. I am really thankful to people like you for the kind words.
Dear Kamala,
I really like your website. Your presentation style reminds me of my Mother.
Please clarify this doubt I have. Can I use the gojju podi mentioned here to make Kathirikai Gojju?
If not, can you PLEASE share that with me?
Regards and God bless you for your efforts.
Lakshmi
Hi Lakshmi,
Thank you for your kind words. Yes. You can use this gojju podi for kathiraikai gojju also.
Dear Kamala
I tried this with kathrikai last night- it had a wonderful flavor. My mother was impressed. I will try this with other veggies. So glad i found your site!!
Hi Lakshmi,
It is a good idea to try it with other veggies. I will also try with some other vegetables.