10 mins | Sweet & spicy
Sri Lankan pineapple chutney is a sweet and tangy delight that brings an explosion of tropical flavor to your plate. Made with juicy pineapple chunks simmered in a blend of spices, sugar, and vinegar, this chutney strikes the perfect balance between sweetness and tanginess. It’s spiced with cinnamon, cloves, and chili, giving it a warm, aromatic kick. The pineapple’s natural sweetness is enhanced by the spices, creating a condiment that pairs beautifully with rice, curries, or even as a dip for short eats. This chutney adds a vibrant, fruity twist to any dish, making it a must-have in your Sri Lankan kitchen.
Pineapple Chutnety
Ingredients
- ½ cup of raw cashews
- 6-8 curry leaves chopped
- 1 pineapple, diced (or 1 can of pineapple)
- 5-6 cardamon
- 1 cinnamon stick
- 1 tsp chili flakes
- 1 tsp turmeric
- 1 tsp salt
- ¼ cup of sugar
- 1 tsp of chilli powder
Directions
- Roughly chop the cashews and toast them in a pan. Set aside.
- In a mortar and pestle, bruise the cardamom pods and cinnamon stick.
- In the same pan, heat some oil and toast the curry leaves, then add the cardamom and cinnamon.
- Once fragrant, stir in chilli flakes, followed by the chopped pineapple.
- Add the remaining spices and sugar, and simmer for a few minutes.
- Remove from heat, mix in the toasted cashews, and serve with rice and your favourite curries!
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