Preparation info
  • Serves


    • Difficulty


Appears in
The Food of India: A Journey for Food Lovers

By Priya Wickramasinghe

Published 2005

  • About

This quick and simple fresh pineapple chutney can be enjoyed as part of any main meal including meat and poultry or fish and seafood dishes. The acidity of the pineapple will cut through any rich dishes and make a refreshing contrast.


  • 2 small or 1 large pineapple, slightly green
  • 1 teaspoon salt


Peel the pineapple by cutting down the outside in strips. Remove any remaining eyes, then slice the pineapple lengthwise and remove the tough central core.

Rub the pineapple with the salt and leave it to sit for a few minutes in a colander to draw out some of the juices. Rinse, then chop into small chunks and drain well on paper towels.

Mix all the ingredients together in a bowl