Pineapple chutney

• sunflower oil↗2 tbsp tbsp
• red onions↗3 3

  finely chopped

• yellow mustard seeds1 tbsp tbsp
• black onion↗1 tbsp tbsp

  seeds (kalonji or nigella)

• turmeric↗1 tsp tsp
• pineapples↗2 2

  peeled, cored and chopped into small chunks

• red chilli↗1 1

  deseeded and finely chopped

• ginger↗thumb-sized piece thumb-sized piece

  finely chopped

• soft light brown sugar↗250g 250g
• cider vinegar↗175ml 175ml

Step-by-step instructions

1. 1

   Heat the oil in a large heavy-based pan. Tip in the onions and spices and cook for 5 mins until fragrant. add the rest of the ingredients plus 1 tsp salt and simmer for 1 hr until dark golden and thick. Pour into sterilised jars and allow to cool before covering.