Pineapple Chutney recipe by Ruhana Ebrahim

Ingredients

• 2 tablespoons sunflower oil
• 1 large red onion (finely chopped)
• Pinch rai (black mustard seeds)
• 1 teaspoon tal (sesame seeds)
• Pinch kulunji (nigella/ black onion seeds)
• Pinch turmeric powder
• 1 teaspoon rough red chillies
• Pinch salt
• ½ teaspoon ginger paste
• 1 pineapple (peeled, cored and chopped into small cubes)
• ¼ cup sugar
• ¼ cup white vinegar
• 1. Heat the oil.
• 2. Add the onion and seeds and saute until onions are softened.
• 3. Add spices & ginger and cook till fragrant.
• 4. Add the rest of the ingredients and simmer until dark golden and thick.
• 5. Pour into jars and allow to cool before bottling & storing in refrigerator.