This Sri Lankan pineapple chutney is what we call a 'rice puller', meaning the more chutney the more you’ll want to eat. you can even include them in your burgers & breads, it’s versatile that way.
We sell all of the ingredients you required to make this mouthwatering Sri Lankan dessert, visit our online shop to purchase them all.
1/2 tsp salt
1 large Pineapple
1/2 a cup of Sugar
1 and 1/2 a cup of water( if the pineapple is small, 1/2 cup of water should do)
1 tbsp Chilli flakes
1/2 tsp Turmeric
1/2 a piece of Cinnamon stick
4 pods of Cardamom
Curry leaves (optional)
3 tbsp of oil
Clean and dice the pineapple into cubes.
In a pan, on medium heat, cook the Curry leaves, Chilli flakes, Turmeric and Cardamom pods in oil.
Cook for a minute, constantly stirring to avoid the chilli flecks from burning.
Add the water and Sugar to the tempered mixture and let it simmer for 5 to 10 minutes.
Add the diced Pineapple and Salt to taste. leave the pineapples to cook until the syrup is reduced and thickens while the Pineapples become tender and turn almost golden in colour.
Let it cool and transfer into an airtight container preferably glass, 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.