Sweet & Spicy Pineapple AtchaarVeg

1

In a pot, combine the vinegar, sugar, and cornflour. Mix well.

2

Place the pot over high heat and stir constantly using a whisk. Continue stirring until the mixture thickens. This happens quickly, so stay by the pot, then remove it from the heat.

3

Add the chopped pineapple (ensure the core is removed), cucumber, and apple to the mixture. Add the salt, chilli powder, cumin seeds, coriander seeds, and chaat masala. Mix everything together well and set it aside.

4

In a separate pan over high heat, add the oil, mustard seeds, sliced chillies, crushed garlic, and curry leaves. Mix constantly on medium-high heat until the garlic turns golden brown.

5

Remove the tempering from the heat and pour it over the pineapple mixture. Mix well to combine all flavours.

6

The pickle is ready to serve immediately. Alternatively, store it in an airtight container in the fridge for up to two months