Pineapple Chilli Chutney

Author: Shelley Bennetts   Date Posted:23 October 2018 

This recipe for a spicy pineapple side-dish is an old favorite from my Krishna cookbook. The page is well-worn with turmeric stains, my scribbles and sticky bits. Intended as a sweet accompaniment to an Indian feast, I love it by itself or with any dish that you want to perk up. 
It’s always important to use good quality ingredients, and for this recipe I used a beautifully sweet Queensland Bethonga pineapple. Every batch I’ve ever made is a little different and depends on the chillies used balanced with the sugar. If you grow your own chillies and know their heat, it’s easier to judge the number of chillies to use, and whether to remove, or leave the potent seeds in. 


1 ripe pineapple cut into small chunks  
1 tbsp ghee
1 tsp cumin seeds
2 chillies, chopped (seeds in or out depending on how hot you want it)
1 heaped tsp turmeric paste, or ½ tsp ground turmeric powder
½ tsp ground cinnamon
150g brown sugar, or 175g rapadura sugar 


Prepare the pineapple, removing the skin, all the eyes and the hard core. Set aside.

In a heavy-based pan, melt the ghee and fry the cumin seeds and chilli until slightly browned. 
Add the turmeric paste or powder and the cinnamon and fry for a few seconds.
Now, toss in the pineapple chunks and give it a good stir to coat all the chunks. Stir occasionally for 5 minutes.
Cover the pan, reduce the heat to low and cook for 15 minutes.
Now, remove the lid and continue to cook on low heat until most of the liquid has cooked off.
Finally, add the sugar and continue to cook until the chutney thickens…about 10 minutes.