Quick and easy Pineapple Chutney recipe, perfect as a condiment with many Indian, Malay and Middle Eastern dishes. I also love using this chutney as a topping for canapés. If you can’t get hold of fresh pineapples, you can always use canned ones, preferably, with no sugar added, just in its own juices.
You can make this pineapple chutney as mild or as hot as you like, by using the right chilli.
You might also be interested in Pachri Nenas, a pineapple salsa from Singapore and Malaysia: