1 1/2cupsloosely packed fresh mint leavescleaned and dried, chopped fine
1whole pineappleabout 4 1/2 pounds, peeled, cored, and cut into 1/4 to 1/3 inch dice
1/3cupminced red onion
1/4 to 1/3cupsugarto taste
Salt to taste
Instructions
Mix the mint, diced pineapple, onion, sugar, and salt to taste in a large mixing bowl. Stir until well combined. Cover, and let the chutney stand at room temperature for 1 hour.
Serve.
Recipe Notes
If making ahead, store in refrigerator for 1 week, in a tightly covered container.