Pineapple, Jackfruit and Mango curry




1)      4 Ripe mangoes ( any variety.)

2)     ½ ripe pineapple or 1 tin of pineapple chunks,

3)     Jackfruit flesh, 10 to 12 pieces.

4)     ½ coconut, scrapped.

5)     1 tablespoon coriander seeds,

6)     two to three dry red chilies,

7)     Salt to taste.

8)     1 tablespoon oil,

9)     ½ teaspoon mustard seeds,

10)   Sugar, if required.






  • 1) If using fresh pineapple, peel and cut into chunks.
  • 2) Remove the seeds from jackfruit flesh, and cut into strips, if preferred.
  • 3) Peel the mangoes, but keep intact.
  • 4) Slightly roast the coriander seeds and red chilies.
  • 5) Grind together the coriander seeds, red chilies and coconut to a fine paste.
  • 6) Heat the oil in pan and add the mustard seeds, let them crackle.
  • 7) Add pineapple pieces and stir.
  • 8) Add jackfruit flesh and add two cups water and let the fruits cook.
  • 9) Then add the coconut paste and then the peeled mangoes.
  • 10) Heat thoroughly but do not boil too much. Add salt to taste and sugar if needed.
  • 11) Eat with rice or roti.



As said earlier, the combination tastes awesome. Keep the salt and chili at minimum and let the taste of these fruits remain intact..




One thought on “Pineapple, Jackfruit and Mango curry

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