Sweet & Spicy Sri Lankan Pineapple ChutneyVeg

1

Begin by cutting off the crown and the stem of the pineapple.

2

Slice the pineapple in half to make it easier to handle.

3

Once cleaned, slice the pineapple into rings and then chop those rings into uniform cubes.

4

Place a medium-sized frying pan over low heat and add the oil.

5

Stir in the curry leaves and sauté for a few seconds until fragrant.

6

Add the turmeric powder and red chili flakes. Mix well and cook the spices for about 30 seconds.

7

Add the cinnamon stick and cardamom pods, cooking for another 20 seconds.

8

Pour in the water and stir in the sugar until it has completely dissolved.

9

Add the prepared pineapple cubes and season with salt.

10

Increase the heat to medium and let the mixture simmer.

11

Once the liquid begins to reduce, add the chili powder (adjust the amount based on your preference for heat).

12

To check if the pineapple is cooked through, test a piece from the core; if it is still firm, add an additional half to one cup of water and continue cooking.

13

Continue to simmer until the water has reduced completely and the chutney has a glossy consistency.

14

Taste the chutney and adjust the salt if necessary before serving.