A chunky fresh relish, with the sour-spice balanced by sweet fruit. It is sensational with anything, especially seafood.
Peel and core the pineapple, then chop into small chunks.
Crush the chillies to a rough paste with the sugar and salt in a pestle and mortar. Loosen the mixture with vinegar and stir through the pineapple. Taste - depending on how sweet or sour your pineapple is you may want to add more vinegar to balance the flavours.
Leave to sit for at least 15 minutes before serving so the flavours meld.
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