Pineapple chutney with Sri Lankan flavours 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 including 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, and red chilli powder, then stick the pineapple wedges to a barbecue stick and sprinkle some chilli mix onto the pineapple wedges.
  
• These make perfect snacks that will satisfy your street food cravings.
  
• Make a fresh pineapple salsa, and do your own version by adding your favourite 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.

choosing pineapple to make pineapple chutney

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.

Choose a Pineapple that is not too ripe or raw, you can easily identify them by the skin colour 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 the dry season.

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What to serve with pineapple chutney.

• Rice dishes to serve with pineapple chutney.
  • Easy lemon rice recipe.
  • teriyaki chicken fried rice
  • Easy beef fried rice.
  • Sri Lankan Yellow Rice(turmeric rice)
  • Indian fragrant ghee rice(nei choru).

• Other vegetarian dishes to pair with pineapple chutney.
• Beef and green beans stir-fry.
• green beans-garlic stir-fried in browned butter.
• spicy green beans stir fry(bonchi thel dala).
• Bombay potatoes(curried potatoes)

• Meat dishes to serve with pineapple chutney.
  • Devilled sausages stir fry(Sri Lankan)
  • devilled prawns(Sri Lankan, shrimp devil).
  • baked lemon chicken.
  • teriyaki marinade baked chicken.
  • devilled chilli chicken stir-fry(Sri Lankan).
  • chilli chicken dry(Indo Chinese recipe)

• 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.
• Baked chicken legs(drumsticks).

Utensils and appliances needed.

• Chopping board/ knife
• Waste bowl
• medium-sized cooking pan

Workflow to make pineapple chutney recipe.

• 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 the recipe instructions given below.

More pineapple recipes.

• Sri Lankan pineapple curry.
  
• Sri Lankan spicy pineapple curry.
  
• Zesty pineapple cabbage slaw.
  
• Sri Lankan chicken pineapple curry.
  
• Pineapple salsa(fresh and easy to make).
  
• Pineapple chicken fried rice.

RECIPE DIFFICULTY-EASY

The ingredients to make pineapple chutney

The ingredients mentioned below use standard measuring cups and spoons.

3 tablespoons of oil

5-6 curry leaves(optional, add if you can find them 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 cups of water

1/2 teaspoon of salt

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

How to make pineapple chutney.

How much sweetness and heat can be adjusted according to your preference, but I recommend you try the recipe with the given quantities first.

It’s a very straightforward sweet relish recipe.

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

How to cut the pineapple for the chutney.

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

Cut the crown and stem of the pineapple, and 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(relish)chutney.

In a medium-sized non-stick pan, over medium heat.

Cook the curry leaves(a sprig), chilli Flecks(1 tbsp), turmeric(1/2 tsp), cinnamon and cardamom pods(4) in oil.

Cook for 2 minutes, constantly stirring to avoid the chilli 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 a 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 colour.

Cook in low heat until bubbles 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 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.

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