(Kerala-Style Spiced Mango & Pineapple Pickle)
Today I’d like to share this recipe for Sunfruit Relish. It’s inspired by the fruity and spicy pickles of Kerala, a state on the Indian coast. You can adjust the spiciness according to your own personal spice tolerance.
Ingredients
- 1 cup semi-ripe mango, diced
- 1 cup ripe pineapple, diced
- ½ tsp salt
- ½ tsp turmeric
- 1-2 tsp chili powder (adjust to heat tolerance)
- 1 tsp mustard seeds
- ½ tsp fenugreek seeds (or ground fenugreek)
- 2 cloves garlic, minced
1–2 dried red chilies - 2 tbsp sesame oil or coconut oil
- ¼ cup vinegar (palm, cider, or white)
- 2 tsp sugar
Method
- Toss mango and pineapple with salt and turmeric. Let sit 10–15 min to release juice.
- Heat oil in a pan. Add mustard seeds, let them crackle. Add fenugreek, garlic, and red chilies. Sauté until garlic is golden.
- Stir in chili powder (off heat to avoid burning), then add fruit and juices.
- Cook gently for 1–2 minutes—just to warm and coat the fruit, not soften fully.
- Stir in vinegar. Let cool. Store in jar; refrigerate.
Keeps 5–7 days chilled; intensifies over time.