Sweet-tart pineapple is cooked down with a bit of sugar and shredded coconut that's blended with yogurt, chiles, toasted cumin and mustard seeds, then finished with caramelized shallots. When all of the elements come together, the relish is sweetly cooling at first with a surprising blast of heat in the end. It's reminiscent of a yogurt-dressed version of Mexican mangoes dusted with chile powder—sweet and spicy in the best possible way.
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"Nothing fancy here, only the homey and soothing," says Madhur Jaffrey in her book At Home with Madhur Jaffrey when prefacing this dish. That about sums it up. This dish isn't overly spicy or that rich. It's certainly not the dish to wow dinner guests. But it is comforting, and sometimes you're in that kind of mood. Pair this with rice and sauteed spinach and you have the makings of a really satisfying meal.