Sri Lankan Pineapple Chutney
A beautifully balanced sweet–spicy chutney, ideal with rice & curry, grilled seafood, or your resort’s buffet spreads.
Ingredients
- 2 cups ripe pineapple, finely diced
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1-inch ginger, minced
- 2–3 dry red chilies
- 1 tsp mustard seeds
- ½ tsp fenugreek seeds
- 1 tsp chili flakes
- 1 tbsp roasted curry powder
- ½ tsp turmeric
- ½ cup sugar (brown preferred)
- ¼ cup vinegar
- ½ cup water
- Salt to taste
- 1 tbsp oil
Instructions
- Heat oil in a pan and temper mustard, fenugreek, and dry chilies.
- Add onion, garlic, and ginger. Sauté until soft.
- Add pineapple and cook for 2–3 minutes.
- Add chili flakes, turmeric, and curry powder. Mix well.
- Add sugar, vinegar, water, and salt.
- Simmer on low heat for 20–25 minutes until thick and glossy.
- Adjust sweetness or acidity to taste.
- Cool completely and store in a sterilized jar.
Chef’s Notes
- Use super‑ripe pineapple for natural sweetness.
- Add a pinch of cinnamon or cloves for festive aroma.
- Keeps for 2 weeks refrigerated.
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