To make the chutney place all the ingredients in a heavy-based pot and cook over medium heat for about 45 – 60 minutes. Cook until the chutney thickens and becomes a thick pulp. Season to taste, remove from the heat and allow to cool.

If you are using whole baby squid, pull off the tentacles and remove the gut and ink sack and hard inner cartilage. Rinse under cool water and then drain. Cut the squid into equal sizes. Since I used only tentacles, I cut the larger ones in half.

To make the salt, use a pestle and mortar and grind up the spices, salt and lime zest together to get it well mixed. Keep about 1 tsp aside to use for seasoning the cooked squid. Toss the remainder of the flour in a bowl.

In a large pot or wok suitable for deep-frying, heat a decent amount of oil. You want enough to properly deep fry the squid. When the oil has reached 180C, take your first batch of squid and shake off any excess flour. Fry for about 1 ½ - 2 minutes until golden and crispy. Remove with a slotted spoon and drain on kitchen paper. Repeat with the remaining 1 – 2 batches.

Sprinkle some of the curry salt mix over the cooked squid and serve immediately with the pineapple chutney on the side.