Pineapple Chutney

Ingredients:

1 whole pineapple

1 tbsp oil

1 tsp mustard seeds

1 tsp chopped ginger

1-2 green chilies ~ chopped

8-10 curry leaves

200-300ml pineapple juice

2 tsp Kashmiri red chili powder

Salt to taste

1 tsp vinegar

2 tsp tomato ketchup

2 tsp sugar

Directions/Instructions

1. Cut the pineapple and remove the core.  Cut in thin strips to fine dice, and set aside to be used later.
2. Add oil to a pan over medium heat.  Add the mustard seeds and allow them to crackle.  Then add chopped ginger, green chili, and curry leaves, and stir for a minute.
3. Then add the pineapple juice and Kashmiri red chili powder, and stir for another minute.
4. Next, add the remaining ingredients, mix well in intervals and cook for 8-10 mins on medium heat or until the juice has reduced to less than half and the pineapple chutney is ready.
5. Off the flame and allow to cool down, once cooled serve them with chicken tikka.