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Finely chop the pineapple until it is almost crushed. Place in a medium (4 quart) heavy bottomed saucepan.
Chop the chilis and garlic really fine and add to the saucepan followed by the sugar and vinegar.
Place on high heat and bring to a boil.
Turn down the heat to medium and simmer for about 15 minutes, stirring occasionally.
As the chutney is simmering, use a metal spoon to remove the scum that rises to the surface.
When the chutney has reduced by half and the pineapples are almost translucent remove from the heat.
Wash 3 (6 oz) jam jars and lids in hot soapy water before drying well.
While the jars are still warm, fill them up to a ½-inch from the top with the hot chutney.
Screw on the lids to allow them to cool down for about 6 hours at room temperature before placing them in the fridge for up to 4 months.
Serve this chutney with flatbread or on top of curries with yogurt.