Pineapple Pickled with Tamarind and Chilli

Pineapple is washed with salt and pickled with tamarind, vinegar, chilli paste, salt and sugar to give it a tangy and sweet-sour taste.


  1. 1 whole pineapple
  2. 1/2 cup white vinegar
  3. 2 tablespoon of tamarind paste
  4. 1 tablespoon of green or red chilli paste
  5. 2 tablespoon sugar
  6. 1 tablespoon salt
  7. 100 ml water, boiled and cooled


  1. Peel the pineapple and rub salt all over it
  2. Rinse it well with water to clean it and remove the salt
  3. Clean and sterilise a glass jar in boiling water for around 10 minutes
  4. Remove the jar from boiling water and allow to cool in a clean space (avoid touching the inside of the jar to avoid contamination)
  5. Cut the pineapple in quarters and mix them with crushed chilli paste, sugar and salt to taste
  6. Carefully transfer the pineapple mixture into the jar
  7. Add the vinegar, tamarind paste and fill the jar with water
  8. Add 2 red chillies (optional)
  9. Reserve in the fridge for longer term use

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