Chop pineapple and bell peppers into small pieces.
Coarsely grind pineapple and bell pepper separately.
In a heavy-bottomed pan, add the crushed pineapple, bell peppers and cinnamon stick and boil for 2 minutes on medium heat.
Now, add sugar, salt, lemon juice, chilli flakes and simmer for 8-10 minutes or till it reaches the consistency of a sauce.
Store in a glass bottle when it cools down completely.
Serve with nachos, fried snacks, sandwiches or use as a spread.
Recipe and image courtesy: Maayeka
Bawarchi of the week
Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.