A sweet and spicy pineapple chilli chutney.
A bottle of homemade pineapple chutney on the table with your rice and curry makes meal times easy with fussy kids and adults as well.
Try the Sri Lankan version of your usual Pineapple chutney with Hawaiian flavours.
With its sweet and spicy combination, the Sri Lankan pineapple chilli chutney is always a big hit with family and friends.
The best way to enjoy Pineapple.
There are so many ways to enjoy fresh Pineapple, it’s sweet, acidic flavour is just the thing if you are recovering from a cold or flavour especially if you’ve been taking a few medicines that have left your taste buds dull.
You can find Pineapple almost all year round now so they are easy to find at grocery stores and supermarkets.
Here are a few ways you can make a street food style snack from Pineapple.
1/The easiest way to enjoy them is to Cut them into thick wedges, mix equal parts salt, sugar chilli powder, then stick the pineapple wedge into a barbecue stick, sprinkle some the chilli mix onto the Pineapple wedges and they make perfect snacks, will satisfy your street food craving.
2/You can make fresh Pineapple salsas as well. make your own version by adding your favourite cooling veggies like cucumber, zucchini and leafy greens.
3/The fruit chutney makes the perfect savoury side-dish and topping for your foil pack picnic meals, tacos barbecue parties.
I love using Pineapples in recipes, it’s available almost all year round in my country but the best season to have it, is in the dry season when it’s sweeter than in the rainy season.
This I learnt from a gentleman who was working in a restaurant and gushing on about how sweet the Pineapple turns when the weather is dry.
How to choose the perfect Pineapple for the spicy chutney.
Choose a Pineapple that is not too ripe or raw, you can easily identify them by the skin colour of the pineapple.
The colour of the pineapple should be yellow with a little light green shade here and there, this way, even if you don’t use the Pineapple for two or three days, the fruit won’t be too ripe to use.
Don’t use Pineapple that is too ripe for this easy pineapple chutney, you’ll know if a Pineapple is too ripe by the strong sweet smell it gives out.
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How to cut a Pineapple for a chutney.
- Place the pineapple on a chopping board, have a waste bowl ready.
- Cut the crow and stem of the Pineapple and discard.
- Once the stem is cut, you can have the Pineapple standing.
- Remove the outer prickly skin around the Pineapple with a knife.
- Once the outer layer is removed you will then have to cut out the prickly eyes you get around the Pineapple with a pairing knife.
- Once the Pineapple is cleaned, you can cut them in two ways for the chutney.
Cut them into rings and them into smaller triangle pieces(just like you would slice a Pizza) or cut them into long wedges and then cut the fruit into thick cubes.
Medium-sized, non-stick pan
Workflow to make the easy pineapple chutney.
- Clean and cut the PIneapple as per instruction above.
- Temper and make the liquid syrup for the relish.
- Slow-simmer until pineapple cooks down to a chutney.
Using canned Pineapple cubes to make the chutney.
You can use canned pineapple to make the spicy chutney. Only,
reduce the amount of water to 1 cup and follow recipe instructions given
Other Pineapple recipes you might Like.
Sri Lankan Pineapple
It’s a very straight-forward recipe, how much sweetness and heat can be adjusted according to your preference but I would recommend that you try the recipe with the given quantities first.
Please make sure to read the recipe instructions carefully to avoid mistakes.
Ingredients mentioned below use standard measuring cups and spoons.
3 Tablespoons of oil
1/2 teaspoon turmeric
1/2 a piece of a Cinnamon stick
4 pods of Cardamom
1 tablespoon Chilli flecks
1/2 a cup of Sugar
1 and 1/2 a cup of water
1/2 teaspoon salt
1 large Pineapple
Clean and dice the pineapple into cubes(refer notes above).
In a medium-sized non-stick pan, over medium heat, cook the curry leaves, Chilli Flecks, turmeric, cinnamon and Cardamom pods in oil. cook for 2 minutes, constantly stirring to avoid the chilli flecks from burning.
Add water and Sugar to the tempered mixture and let it slow simmer for 5 minutes.
Add the cubed Pineapple and salt to season.
Cover and leave the pineapples to slow-simmer until the liquid reduces and thickens.
As the liquid is absorbed by the pineapple, the cubed fruit becomes tender and almost golden in colour.
Let it cool and transfer into an air-tight glass container.
You can leave it out or store it in the fridge but please make sure to always use a dry spoon to keep the chutney fresh.
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- Ingredients mentioned below use standard measuring cups and spoons.
- 3 Tablespoons of oil
- Curry leaves(optional)
- 1/2 teaspoon turmeric
- 1/2 a piece of a Cinnamon stick
- 4 pods of Cardamom
- 1 tablespoon Chilli flecks
- 1/2 a cup of Sugar
- 1 and 1/2 a cup of water
- 1/2 teaspoon salt
- 1 large Pineapple
- Clean and dice the pineapple into cubes(refer notes above).
- In a medium-sized non-stick pan, over medium heat, cook the curry leaves, Chilli Flecks, turmeri, cinnamon and Cardamom pods in oil. cook for 2 minutes, constantly stirring to avoid the chilli flecks from burning.
- Add water and Sugar to the tempered mixture and let it slow simmer for 5 minutes.
- Add the cubed Pineapple and salt to season.
- Cover and leave the pineapples to slow-simmer until the liquid reduces and thickens.
- As the liquid is absorbed by the pineapple, the cubed fruit becomes tender and almost golden in colour.
- Let it cool and transfer into an air-tight glass container.
- You can leave it out or store it in the fridge but please make sure to always use a dry spoon to keep the chutney fresh.
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