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For a very hot chutney, remove the stems from the chilis and add them to the bowl of a food processor. For a slightly milder version: remove the seeds with the white pith from the chillis before adding them to the bowl of the food processor.
Add the roughly chopped onion, garlic, ginger, and oil (you're adding oil to help fry it in the next step) and process into a fine paste.
Place a pan on a medium heat and fry the mixture until it is well cooked. Refrain from pre-heating the pan to prevent being pepper-sprayed when adding the spice mix to the pan. If you're making the spicy version, this step may cause some coughing because of the release of pepper volatiles in the air. Reduce this by simmering it on a low fire, taking more time, but releasing less of the pepper.
Once the paste is cooked, move it to one side of the pan and add the shrimp paste to the other. Quickly fry the paste for a few minutes, you'll smell it instantly.
Mix it all together and add the pineapple, leave on the stove for another 10-15 minutes, on a moderate heat until the pineapple has cooked through.
Take the mix from the heat and add the vinegar, sugar, and salt to balance out the chutney.
Enjoy with rice and a variety of meat and vegetable dishes. The chutney can be stored in the fridge.