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Pineapple chutney(Sri Lankan).

A Pineapple chutney with Sri Lankan flavors to beat all fruit chutneys!

A bottle of homemade Pineapple chutney on the table with your rice and curry makes mealtimes easy with fussy eaters that include kids and adults as well.

With a sweet and spicy combination, this pineapple relish is always a big hit with family and friends.

The best way to enjoy Pineapple.

Before learning how to make this amazing pineapple chutney, here are a few ways to enjoy fresh pineapple.

Fresh Pineapple is sweet and the acidity of the fruit helps to recover from a cold or fever, especially if you are taking antibiotics that have left your taste buds dull.

  • The easiest way to enjoy fresh pineapple is to cut them into thick wedges, mix equal parts salt, sugar, red chilli powder, then stick the pineapple wedges to a barbecue stick, sprinkle some chili mix onto the pineapple wedges.
  • These make perfect snacks that will satisfy your street food cravings.
  • Make a fresh pineapple salsa, do your own version by adding your favorite cooling veggies like cucumber, zucchini, leafy greens, or corn.

Pineapple season.

I love using Pineapples in recipes, it’s available almost all year round in my country but the best season to have it, is the dry season when it’s sweeter.

Tips on how to choose the perfect Pineapple for the spicy chutney.

The color 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.

Choose a Pineapple that is not too ripe or raw, you can easily identify them by the skin color of the pineapple.

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.

Pineapples are much sweeter in dry season.

Perfect pineapple .

SAVE THE RECIPE TO YOUR FAVORITE PINTEREST BOARD!

Utensils and appliances needed.

Chopping board/ knife
Waste bowl
medium-sized cooking pan

Workflow to make the easy pineapple sweet chutney.

  • Clean and cut the pineapple as per the instructions above.
  • Temper and make the sweet and spicy chutney sauce, at this stage this would look more like a syrup.
  • Add Pineapple chunks and cook down the chutney until thick.

Can I use canned Pineapple to make the Sweet pineapple chutney?

You can use canned Pineapple, only reduce the amount of water to 1 cup and follow recipe instructions given below.

What to serve with pineapple chutney.

Serve with your favorite recie and curry menu, it goes with anything.

A little bit of this sweet and spicy chutney can be topped onto your burgers, hotdogs or tacos.

It’s great with a platter of grilled seafood.

Serve with barbecued chicken.


More pineapple recipes!

Sri Lankan pineapple curry.

Sri Lankan spicy pineapple curry.

Zesty pineapple cabbage slaw.

Pineapple chicken fried rice.

Sri Lankan chicken pineapple curry.

RECIPE DIFFICULTY-EASY

How to make pineapple chutney.

It’s a very straight-forward sweet relish 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

Ingredients mentioned below use standard measuring cups and spoons.

3 tablespoons of oil

5-6 curry leaves(optional, add if you can find it in your country)

1 tablespoon of red chilli flakes(use 1/2 a teaspoon more if you need the pineapple chutney spicier)

1/2 a teaspoon turmeric

1″ piece of cinnamon

4 pods of slightly bruised cardamom

1 large pineapple(use instructions given above to clean and cut the pineapple and cut them into small 1″cubes).

1/2 a cup of sugar

1 and 1/2 a cup of water

1/2 teaspoon of salt

1/2 to 1 teaspoon of red chilli powder(optional, used for extra heat)

Method

Have all the igredients needed to make the pineapple chutney ready.

How to cut the pineappple chutney.

Place the pineapple on a chopping board, have a waste bowl ready.


Cut the crown and stem of the pineapple, discard them.

Once the stem is cut, you can leave the pineapple standing.

Remove the outer prickly skin around the pineapple with a knife.

Now that the outer layer is removed, you will then have to cut out the prickly eyes using a pairing knife.

You can, cut them into rings and then into smaller pieces or cut them into long wedges and then into thick cubes.

Cooking the Pineapple chutney.

In a medium-sized non-stick pan, over medium heat, cook the curry leaves(a sprig), Chilli Flecks(1tbs), turmeric(1/2 tsp), cinnamon and Cardamom pods(4) in oil.

cooking the spices for the pineapple relish.

Cook for 2 minutes, constantly stirring to avoid the chilli flecks from burning.

making the chutney syrup for the pineapple relish,

Add water(1 and 1/2 cup)and Sugar(1/2 cup)to the tempered mixture and let it slow simmer for 5 minutes.

Add the cubed Pineapple and salt to season.

adding chopped pineapple to make the chutney.

Cover and leave the pineapples to slow-simmer until the liquid reduces and thickens. reduce heat to low and simmer.

adding chilli powder to the pineapple relish.

Make sure to taste the Pineapple chutney(careful not to burn your self here) add chilli powder(1/2 tsp) and combine well to make the chutney spicier.

As the liquid is absorbed by the pineapple, the cubed fruit becomes tender and almost golden in color.

Cook in low heat until bubblea appear.

Make sure you don’t overcook the Pineapple chutney as the sugar syrup thickens, if you should overcook the chutney, you will have difficulty in stirring the chutney.

savory pineapple chutney bubbling in the pot.

Should this happen, pour a few tablespoons of water to thin the sugar syrup and immediately remove it from the stove as you don’t want the pineapple chutney to cook with the remaining heat.

Let the chutney cool and transfer into an air-tight glass container.

pineapple chutney.

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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cooked pineapple chutney in a bowl

How to make pineapple chutney.

Yield: 4
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

A Pineapple chutney with Sri Lankan flavors to beat all fruit chutneys!

A bottle of homemade Pineapple chutney on the table with your rice and curry makes mealtimes easy with fussy eaters that include kids and adults as well.

Ingredients

Ingredients mentioned below use standard measuring cups and spoons.

  • 3 tablespoons of oil
  • 5-6 curry leaves(optional, add if you can find it in your country)
  • 1 tablespoon of red chilli flakes(use 1/2 a teaspoon more if you need the pineapple chutney spicier)
  • 1/2 a teaspoon turmeric
  • 1″ piece of cinnamon
  • 4 pods of slightly bruised cardamom
  • 1 large pineapple(use instructions given above to clean and cut the pineapple and cut them into small 1″cubes).
  • 1/2 a cup of sugar
  • 1 and 1/2 a cup of water
  • 1/2 teaspoon of salt
  • 1/2 to 1 teaspoon of red chilli powder(optional, used for extra heat)

Instructions

Clean and dice the pineapple into cubes(refer to notes on how to cut the pineapple)

In a medium-sized non-stick pan, over medium heat, cook the curry leaves(a sprig), Chilli Flecks(1tbs), turmeric(1/2 tsp), cinnamon and Cardamom pods(4) in oil.

Cook for 2 minutes, constantly stirring to avoid the chili flecks from burning.

Add water(1 and 1/2 cup)and Sugar(1/2 cup)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. reduce heat to low and simmer.

Make sure to taste the Pineapple chutney(careful not to burn yourself here) add chilli powder(1/2 tsp) and combine well to make the chutney spicier.

As the liquid is absorbed by the pineapple, the cubed fruit becomes tender and almost golden in color.

Cook in low heat until bubble appears.

Make sure you don’t overcook the Pineapple chutney as the sugar syrup thickens, if you should overcook the chutney, you will have difficulty in stirring the chutney.

Should this happen, pour a few tablespoons of water to thin the sugar syrup and immediately remove it from the stove as you don’t want the pineapple chutney to cook with the remaining heat.

Let the chutney 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.

Notes

Tips on how to choose the perfect Pineapple for the spicy chutney.

The color 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.

Choose a Pineapple that is not too ripe or raw, you can easily identify them by the skin color of the pineapple.

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.

pineapples are much sweeter in dry season.

Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 221Total Fat: 11gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 1mgSodium: 287mgCarbohydrates: 32gFiber: 1gSugar: 29gProtein: 1g

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LaVonda

Tuesday 14th of September 2021

Can this be canned?

jehan

Thursday 16th of September 2021

Hi Lavonda, Apologies for the late reply. I've never canned the pineapple chutney so not sure but we usually do bottle it up and refrigerate it, it lasts for weeks without any problem. Hope this helps. regards, J

A

Tuesday 6th of April 2021

this was really good! I added onions as I didn't have curry leaves. and frozen pineapple as I didn't have any fresh ones on hand. still came out yummy. cant wait to have it with roti & curry tomorrow.x

jehan

Wednesday 7th of April 2021

Hi A, Thank you for trying out the recipe. if you don't have curry leaves, substitute with a bay leaf and frozen pineapple is a great idea! hope you enjoyed the Pineapple chutney with the roti and curry. it's a great rice puller as well, especially with kids. Regards J

Mandi

Tuesday 2nd of February 2021

Hi I'm going to try this at the weekend... For my fussy eaters... Do you know how long it lasts in the fridge and if I make too much and only I like it can it be stored in airtight jar for a while Thank you Mandi

jehan

Tuesday 2nd of February 2021

Hi Mandi, Thank you for contacting me, the Pineapple chutney definitely great for fussy eaters as it has the sweet and spicy element going on. honestly, the chutney never lasts long, either the kids finish it or the adults in the house finish it. You can store the chutney as long as you want in a tight jar. as long as you use dry spoons, you should be ok. adjust the spiciness and sweetness to your taste please. Hope this helps, regards J

60 DELICIOUS PINEAPPLE INFUSED RECIPES – The Lifestyle Hacks | Food Recipes, Fitness, & DIY

Thursday 20th of December 2018

[…] Get the recipe at islandsmile […]

Rafeeda@The Big Sweet Tooth

Thursday 2nd of June 2016

Slurp! This would taste amazing with a super spicy biriyani!

jehan

Thursday 2nd of June 2016

I hear you!!! Won't that be yummy.

jehan

Thursday 2nd of June 2016

I hear you!!! Won't that be yummy ☺

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