makes 6 jars
2 tablespoons sunflower oil
3 red onions, finely chopped
1 tablespoon yellow mustard seeds
1 tablespoon nigella seeds
1 teaspoon turmeric
2 pineapples, peeled, cored and chopped into small chunks
1 red chilli, de-seeded and finely chopped
thumb sized piece of ginger, grated
250g soft light brown sugar
1 teaspoon salt
175 ml cider vinegar
Heat the oil in a large preserving pan.
Tip in the onions and spices and cook for 5 minutes to soften.
Add the remaining ingredients and simmer for about an hour.
When the desired consistency is achieved, spoon the chutney into sterilised jars.
Seal and store in a cool, dark place.
