Pineapple Tonga/ Delicious Drinks/ Non-alcoholic Cocktail recipes

Peel and chop the pineapple into small pieces.

Heat oil in a pan over medium heat until shimmering.

Add mustard seeds and cumin seeds; fry until they splutter.

Add curry leaves and chopped ginger; sauté for 1-2 minutes until fragrant.

Stir in green chilies and turmeric powder; cook for another minute.

Add the chopped pineapple to the pan; mix well.

Pour in coconut milk and add jaggery; stir to combine.

Season with salt and bring to a simmer over medium heat.

Cook for 10-15 minutes, stirring occasionally, until the pineapple is tender.

Add water if the mixture is too thick; adjust consistency as needed.

Finish with lemon juice and chopped fresh coriander.

Serve warm as a side dish or with rice.

Dietary

Allergens