Achari Pineapple Tikka

Pineapple cubes marinated in yogurt and freshly ground masala to make these delicious lip smacking tikkas.

Achari Pineapple Tikka


Fresh pineapple1 medium

•Yogurt 2 cups

•Onion seeds (kalonji) 1/2 teaspoon

Coriander seeds 1/2 teaspoon

•Fenugreek seeds (methi dana) 1/4 teaspoon

•Mango pickle5-6 tablespoons

•Ginger-garlic paste 1 teaspoon

Mustard powder 1/2 teaspoon

•Oil 3 tablespoons

•Turmeric powder 1/2 teaspoon

Garam masala powder 1 teaspoon

•Red chilli powder 1 teaspoon

Peel the pineapple and quarter it vertically. Remove the inner core and cut into one-inch thick slices.

Hang the yogurt in a piece of muslin, preferably in a refrigerator, till all the whey is drained away. You can use the whey in some other dish. Dry-roast the onion, coriander and fenugreek seeds. Cool and crush them. Place the mango pickle in a bowl; remove the pieces of mango and use only the pickle masala.

Mix together the drained yogurt, pickle masala, roasted spice powder, ginger-garlic paste, mustard powder, oil, turmeric, garam masala and chilli powders and salt in a bowl. Marinate the pineapple slices in it for fifteen minutes. Preheat the oven to 180°C/ 350°F/Gas Mark 4. Thread the pineapple slices onto skewers and brush with the remaining marinade. Cook in the preheated oven for three to four minutes.

Serve with chutney.

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