Pineapple Ginger Chutney:

Small dice the pineapple, ensuring that it’s even in size.
Dice the red pepper into small bite size piece.
Zest and juice the lime and juice, and set aside.
Peel the ginger and cut into fine strips.
Finely dice your onion.

In a large mixing bowl,
combine the chopped pineapple, red peppers, lime juice, lime zest, ginger and diced onion.
Sprinkle the brown sugar over the ingredients.
Add the dried chipotle pepper flakes.
Adjust the quantity according to how spicy you want your chutney but you can always add more later.
Pour in the vinegar and mix all the ingredients together.
Transfer the mixture into a pot and simmer on low heat for 20-30 minutes. Stirring occasionally.
Taste the chutney, be careful it will be hot!!
and adjust its flavourings to your liking:
a bit more sugar to sweeten it up,
lime juice to give it some acid,
or chilli flakes to make it spicy.
The sweet-sour taste must be to your liking.

When the chutney has finished cooking, bottle immediately – pack into glass jars and seal.
Leave the chutney in the refrigerator.

For the Tempura Trout:

Mix the flour with the soda water, add a little at a time while you whisk with a ball whisk.
You add water until you have a thick batter.
Heat the oil in a small pot.
When the oil is hot,
dip the trout bites into the batter and deep-fry until golden and crispy.
Do not overload the pot.
When cooked, remove trout from oil and drain on kitchen towel.

Place some of the chutney on a big bowl and add some fried trout bites in the chutney.
Shake the bowl to cover the trout bites with the sweet-sour chutney.

Serve on Jasmyn rice and chopped spring onion.