Ingredients

• 1 1/2 cups loosely packed fresh mint leaves, rinsed, spun dry, and chopped fine
• a 4 1/2-pound pineapple, peeled, cored, and cut into 1/3-inch dice
• 1/3 cup minced red onion
• 1/4 cup sugar, or to taste

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Instructions

1. In a bowl combine the mint with the pineapple, the onion, the sugar, and a pinch of salt and stir the mixture until it is combined well. Let the chutney stand, covered, for 1 hour. The chutney may be made 1 week in advance and kept covered and chilled. Serve the chutney with grilled meat and fish.