Ananas-Shengdanyachi Amti: A Nutty, Tart & Sweet Side Dish
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Amti is a quintessential Maharashtrian sweet-tangy dish that is typically eaten with rice or rotis. A staple in home cooking, the simple dal-like preparation stands out for its distinctive use of Goda masala and kokum petals. This pineapple-peanut amti, unlike a typical amti that you might be familiar with, is unusual for many reasons; in that, it has a texture that is creamy and silken along with being thicker than most other variations. Unlike other amtis, this peanut-pineapple version is ideally eaten with bhagar or steamed and tempered barnyard millet.

This peanut-pineapple amti is fasting-friendly, which means that if you observe a fast, skipping a meal wouldn’t be necessary as this keeps you going. The flavours of the amti range from nutty and toasty to slightly tart and sweet, all at once. It is also vegan-friendly if swapped with plant-based milk and delicious to eat by the cupful as it is. The amti can be made a bit in advance and enjoyed ideally at room temperature or just with a hint of warmth. On getting a taste of the amti, it might remind you of the subtle and sweet green Thai curry, except not quite.



  • 1 cup freshly grated coconut
  • ½ cup roasted peanuts
  • 1 cup water
  • 1 tablespoon ghee
  • 1 teaspoon cumin seeds
  • 1 green chilli
  • 1 teaspoon sugar
  • 1 cup pineapple, chopped
  • ½ cup buttermilk
  • Salt to taste

For Garnish

  • 1 tablespoon fresh grated coconut
  • 2 teaspoons pomegranate seeds
  • 1 tablespoon chopped coriander


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  • Grind the grated coconut, roasted peanuts and sugar to a fine paste along with some water. Remove from the blender and set aside.
  • Heat some ghee in a pan and temper the green chilli and cumin seeds. Once they begin to splutter, add the prepared paste and cook for a couple of minutes. Season adequately with salt.
  • Once it comes to a boil, add the pineapple pieces and turn off the heat immediately. Once it stops cooking on a heat source, add in the buttermilk and adjust seasoning, if necessary.
  • Stir everything together thoroughly. Garnish with grated coconut, pomegranate seeds and lots of chopped coriander and serve with steamed barnyard millet on the side.