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 in half and remove the core. Then, cut it into thin strips to make fine dice and set it aside for later use.
2. Heat oil in a pan over medium heat. Add the mustard seeds and allow them to crackle. Then, stir with the chopped ginger, green chili, and curry leaves for a minute.
3. Then, stir the pineapple juice and Kashmiri red chili powder for another minute.
4. Next, add the remaining ingredients, mix well at intervals, and cook for 8-10 minutes 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.