Heat vegetable oil in a wok; add onions and garlic and sauté till the onions become soft and translucent.
Add the chopped pineapple and salt and fry them for couple of minutes.
Remove from heat, let it cool down. Transfer to a food processor and pulse for few seconds.
Reheat the pineapple, add chilli powder and sugar and cook on medium to high heat till sugar is dissolved and the mixture starts to look transparent. Remove from heat and keep aside.
For tempering
Heat oil and add both dals, sauté for 1 minute. Then splutter mustard seeds, red chillies and curry leaves and temper the chutney.
Cool to room temperature and then transfer the chutney to a sterilized jar. Keep in the refrigerator for over a month.
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