Pineapple Chutney with Mini Meatballs

Pineapple Chutney with Mini Meatballs
2 boxes Mini Meatballs
1 pineapple (or canned pineapple), cut into pieces
2 dl pineapple juice
1 onion, chopped
1 clove garlic, chopped
3 tbsp olive oil
1/2 red chilli, sliced thinly
2 cm ginger, sliced
1 clove
50 g (palm) sugar
a pinch of cayenne pepper
1 tablespoon lemon juice
1 tsp cornflour
pepper and salt

Heat oil in a pan and fry the pineapple pieces, garlic and onion. Add the chilli and ginger to the pineapple and let it cook for about 30 minutes on low heat. Add the juice, clove and sugar and let simmer for 10 minutes. Bring the chutney to taste with cayenne pepper, lemon juice and optionally some pepper and salt. 

Make a paste of the cornflour by adding a little water, add to the chutney. Fry the Mini Meatballs in a little oil. Add them to the chutney and let simmer for about 15 minutes. Serve the Mini Meatballs with the pineapple chutney in a nice bowl.