Food and Travel Magazine | Pineapple chutney
Keep a jar to hand in the fridge – the dark, charred flavours sit comfortably with any Sri Lankan meal
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Cooking tools:
- Nonstick skillet
- Mixing bowl
- Cutting board
- Chef's knife
- Cleaver
- Spoon
- Stove
- Mason jar
- Refrigerator
Ingredients
- 1 small sweet pineapple (approx. 750g)
- 200g jaggery, chopped
- 6g chilli powder
- 5g salt flakes
- 3g freshly ground black pepper
- 1 whole star anise
- 4g cardamom powder
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