Pickled Red Onion and Pineapple Salad (pairs amazingly with Pork Vindaloo)

This is a fresh salad-style accompaniment made from thinly sliced red onions quickly pickled with acidity (vinegar or citrus) and combined with sweet pineapple, finished with coriander. It is designed to bring freshness to reduce the heat and sweetness to balance the sourness of the pork vindaloo.

History & cultural background

This dish is not part of traditional Indian regional cooking, but draws inspiration from several elements found in South India:

• Pickling traditions (oorugai / achar), especially in Tamil Nadu and Kerala

• Pineapple use in Kerala, where the fruit appears in curries and yogurt-based dishes

• The need for acidic, fresh contrasts alongside rich or fried foods

Despite this dish not being exactly authentic, we gave ourselves a pass on including this on our menu precisely because of how well it pairs with the Pork Vindaloo. If you are afraid of that dish, this dish is your savoir. Get them both, thank us afterwards.