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..