Prepare the Pineapple:

• Peel, core, and chop the fresh pineapple into small chunks. You want the pieces small enough to break down while simmering but still have texture in the finished chutney.

Heat the Oil:

• In a medium saucepan, heat the oil over medium heat. Once hot, add the diced onion and sauté for 2-3 minutes until softened and translucent.

Add Spices and Pineapple:

• Stir in the grated ginger, cinnamon, ground cloves, and turmeric (if using). Cook for about 1 minute, stirring constantly, to release the flavors of the spices.
• Add the chopped pineapple, raisins (if using), sugar, and vinegar to the pan. Stir to combine.

Simmer the Chutney:

• Bring the mixture to a gentle boil. Once boiling, reduce the heat to low and let it simmer uncovered for 20-25 minutes, stirring occasionally.
• The pineapple will soften and break down, and the chutney will thicken as it cooks. If the mixture becomes too thick, you can add a splash of water or more vinegar to reach your desired consistency.

Season and Adjust:

• Once the chutney has thickened and the flavors have melded together, taste and adjust the seasoning. Add salt to taste, and if you prefer more sweetness, add additional sugar. For extra tang, stir in lemon juice.

Cool and Store:

• Remove the chutney from the heat and let it cool to room temperature. It will continue to thicken slightly as it cools.
• Store the chutney in an airtight jar or container. It can be kept in the refrigerator for up to 1-2 weeks.

Serve:

• Serve the chutney chilled or at room temperature alongside grilled meats, cheese platters, curries, or as a spread for sandwiches and wraps.