Peel and chop the pineapple into small pieces. Keep it aside.
Heat oil in a saucepan over medium heat, add in cardamom pods, cinnamon, coriander seeds, clove, chilli flakes and turmeric powder. Keep stirring so that the spices don’t burn.
Add in sugar and pour in water and vinegar. Mix well and simmer for 10 minutes.
Add chopped pineapple pieces and season with salt. Mix gently, simmer the mixture till it has thickened, this should take 25-30 minutes.
Once cooked, spoon into a sterilised jar and seal while hot. This spiced pineapple chutney can be served with poppadum, curries, fritters and barbecue dishes.
