Pineapple Chutney from Cooks Country: Modern British Rural Cooking by Matt Tebbutt

Ingredients

• 2 white onions, peeled and diced into small chunks
• 50 ml olive oil
• 1 tsp brown mustard seeds, toasted
• salt and pepper
• 1 garlic clove, peeled and finely sliced
• 1 tbsp (floral) honey
• 1 sprig of fresh rosemary
• 1 pineapple, peeled and cut into chunks
• 100 ml cider vinegar
• 120 g light brown sugar
• 50 g blanched almonds, toasted