Spiced Pineapple Chutney

What do I need?

• 2 tbsp olive oil
• 3 red onions, finely chopped
• 1 tbsp mustard seeds
• 1 tsp turmeric
• ¼ tsp ground coriander
• 6 cups fresh pineapple pieces
• 1 red birdseye chilli, deseeded and finely chopped
• 2 ½ cm piece of ginger, peeled and grated
• 250 g light brown sugar
• 175 mL apple cider vinegar
• 1 tsp salt

How do I make it?

1. Heat olive oil in a large saucepan. Add onions, mustard seeds, turmeric, and ground coriander and cook for 5 minutes or until fragrant.
2. Add the remaining ingredients and stir to combine.
3. Cook on low simmer for 1 hour until thickened.
4. Pour into sterilised jars and allow to cool before covering.

This chutney will keep in sterilised jars for up to 1 year.