By Akshara
October 13, 2026
Enjoy the vibrant, sun-ripened flavours of pineapple with this innovative no-oil pickle recipe. Combining fine pineapple pieces with organic jaggery, Kashmiri chilli, and a hand-pounded blend of aromatic spices like shahi hing, fennel, and black pepper, it achieves a perfect balance of sweet, spicy, and tangy notes. Stored cleanly in the refrigerator, this refreshing condiment requires zero oil and adds a gourmet twist to your meals.
4 cups fine pineapple pieces  1/2 cup jaggery  1 teaspoon Kashmiri red chilli powder  1/2 teaspoon turmeric powder  1/2 teaspoon chaat masala  Salt to taste For Pickle Masala  1/4 inch shahi hing (asafoetida)  1 tablespoon mustard seeds  1 teaspoon fennel seeds (badishep)  25 fenugreek seeds (methi dana)  1/4 teaspoon black peppercorns
Cut the pineapple into fine pieces, then marinate thoroughly with salt, Kashmiri chilli powder, turmeric powder, chaat masala, and jaggery for at least half an hour.
Dry roast the pickle spices (shahi hing, mustard seeds, fennel seeds, fenugreek seeds, and black peppercorns) on a low flame until aromatic, then pound them into a coarse powder.
Cook the marinated pineapple on a medium flame until the jaggery syrup reduces by half and thickens slightly.
Turn off the flame, add the pounded spices, mix well, let the pickle cool down completely, and transfer it into a clean glass jar to store in the refrigerator for up to three to four weeks.