Pineapple Chutney

Sri Lanka

Preparation info
  • Makes About 2 Cups ; Serves

    4 to 6

    • Difficulty


Appears in
The Barbecue Bible

By Steven Raichlen

Published 1998

  • About

Here’s a quick, easy pineapple chutney that is often served with chicken satés in Sri Lanka. Tamarind gives the chutney a complex, smoky, sweet-sour flavor. For best results, use one of the golden pineapples, which are richer and sweeter than the conventional hard, green variety.


  • 2 cups diced fresh, ripe pineapple (with its juices)
  • ½ medium-size red (bell) pepper, cored, seeded, and cut into ¼-inch dice


  1. Combine the pineapple with its juices, bell pepper, raisins, serrano pepper, cilantro, Tamarind Water, pineapple juice, cider vinegar, brown sugar, cinnamon stick, cardamom, and sambal ulek in a heavy nonreactive saucepan and bring to a boil over high heat. Cook the chutney, uncovered, until the pineapple is soft and the chutney is thick and richly flavored, ab