I tasted this delicacy for the first time at a Kannadiga wedding. I was amazed at how creative people can get with pineapple. I was sure someday I would crack the code and make it for myself. Then years went by, lots more weddings and lots more Gojju. I just couldnt seem to have enough of it. Finally I decided to find out the recipe to this mid-boggling taste and set off to speak to some ladies in my apartment who have mastered the art of Gojju-making.

I must say you need lots of patience in cleaning and cutting the pineapple, not to mention the bruised fingers at the end of it. The time taken to get the pineapple ready was nearly half of the entire time taken to make the Gojju.

Anyway, I must say I was very happy with the end result. I made just one small change. I should have thrown away some excess water after boiling the pineapple but I didnt have the heart to waste delicious pineapple juice. So I went ahead and used it up. Unlike the original recipe it became a bit watery but somehow the taste was not diluted. I just loved the khatta-meetha flavors that were exploding in my mouth with every spoonful of this dish.

You can also make Gojju with other Sweet N Sour fruits like grapes. It compliments best the taste of plain dal and rice. You can choose to make tur dal or better still yellow moong dal. Just ensure that the dal is given the most simple and basic tempering. Any masalas in your dal could fight with the flavor of the Gojju.

I had saved the pricky flower head of the pineapple to dress up the Gojju for a snap but my maid thew it away saying it looked dirty. Ok, so feast your eyes on the Gojju without distractions.


Gojju was then on made frequently

with more tempering

One big dollop of tempering!

Ingredients :

  • 1 cup Pineapple pieces
  • 1 tablespoon Tamarind juice
  • 2 teaspoons Jaggery (change as per sweetness of pineapple and your taste)
  • Salt (to taste)

For the Masala :

  • 2 teaspoons Coriander seeds (optional)
  • 1.5 tablespoons Channa dal
  • 1/2 teaspoon Methi seeds
  • 4-5 Byadige red chillies
  • 1.5 tablespoons grated Dry coconut
  • 1/2 teaspoon Mustard seeds

For the Tempering :

  • 1/2 teaspoon Mustard seeds
  • Few Curry leaves

Procedure :

  1. Wash and cut pineapple into small pieces (this is the toughest part, if someone cuts it for you half the work is done)
  2. Boil pineapple pieces till they are soft.
  3. Heat oil. Add Channa dal, coriander seeds, meethi seeds, rai, byadige chillies and roast till golden brown.
  4. Now take out the roasted masala into a mixie jar. Cool and grind into a powder.
  5. Dry roast the grated dry coconut for a few minutes.
  6. Add to the mixie and grind further (grinding with the masalas initially itself wont give you a fine powder)
  7. Add tamarind juice and jaggery to the boiling pineapple pieces.
  8. Now add ground masala and boil till mixture thickens.
  9. Heat oil in a wok. Add mustard seeds and curry leaves.
  10. Once they splutter add tempering to the pineapple Gojju.
  11. Serve hot with rotis or plain dal & rice.


  • You can also add til/ sesame seeds to the masalas while roasting.
  • You can make Gojju out of Urad dal instead of Channa Dal.

Please NOTE :

Try to buy a pineapple from a vendor who cuts and sells it. In India, you find hand cart chaatwalas or guys who sell pineapple slices by the plate. You can buy a whole pineapple from him. It will cost you a premium price but it will definitely be very sweet.