Pineapple & Chilli Chutney - Ruci Foods
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Pineapple & Chilli Chutney
Sweet, jammy pineapple with a chilli kick and warm spice
Open the jar and it’s glossy, golden and jammy, soft pieces of pineapple cooked down slowly with sugar and vinegar until they turn sticky and spoonable. Desiccated coconut gives it a subtle, grainy body, while chilli, garlic and ginger and a warm hum of cinnamon, cardamom and clove build underneath the sweetness. It’s sweet first, then a gentle, growing heat.
This is a jar for far more than the curry table. Pile it onto hot buttered toast, spoon it over crackers with a sharp cheddar, or fold it into a cheese toastie. It turns a burger, a wrap or a ham sandwich into something with sweet-and-spicy lift, and it’s just as good stirred into a marinade or glaze for pork, chicken or halloumi, or spooned alongside rice.
We make it in small batches, using pineapple grown in Sri Lanka, golden, aromatic and far juicier than the greener, rounder varieties usually found on Western shelves. The fruit is the reason it tastes the way it does.
Ready to eat straight from the jar, no cooking needed. Always use a clean, dry spoon. Reseal and refrigerate after opening. Once opened, keep refrigerated and use within 4 weeks.
Pineapple isn’t originally Sri Lankan at all. It grows wild in South America, and it was Portuguese traders who carried it across the oceans in the 1500s, planting it wherever their ships came to rest, including the shores of Ceylon. The island took to it completely. Known as annasi, both in Sinhala and Tamil, still echoes nana, the word its first South American growers used. Today it grows in the lush belt north of Colombo that Sri Lankans call the “coconut triangle,” often planted in the shade of coconut palms, two of the island’s most-loved crops sharing the same soil.
What makes pineapple feel so at home in a Sri Lankan kitchen is the island’s love of contrast: sweet against sour, fruit against fire. Cooks here have never treated fruit as something only for pudding. Pineapple is simmered into golden curries sharpened with chilli and softened with coconut milk, or cooked down slowly into spiced chutneys. Sweetness and heat holding each other in balance on the same spoon.
That balance sits at the heart of Sri Lankan cooking, and pineapple is one of the most delicious ways to meet it.
Pineapple, Sugar, Vinegar, Desiccated coconut, Salt, Chilli powder, Ginger, Garlic, Black pepper, Cinnamon, Cardamom, Cloves.
Store in a cool, dry place, out of direct sunlight. Once opened, keep refrigerated and use within 4 weeks.
| Nutrient | Per 100g (as sold) |
|---|---|
| Energy (kJ / kcal) | 958 kJ / 225 kcal |
| Fat | 1.7 g |
| of which saturates | 1.3 g |
| Carbohydrate | 52.9 g |
| of which sugars | 52.9 g |
| Fibre | 1.2 g |
| Protein | 0.5 g |
| Salt | 1.0 g |
| Shipping & Delivery | Free UK mainland delivery on orders over £40. Standard and express delivery available at checkout. |
| Dispatch times | Orders received before 2:00 pm are processed the same day. Standard delivery 3–5 working days. |
| Tracking | Royal Mail Tracked 48 up to 2 kg: £4.50. Above 2 kg and express delivery with tracking: £7.00. |
| Returns policy | No returns on food items. |
| International shipping | Not available. |
| Gift options | Available at checkout. |
