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Pineapple Chutney

ingredients

serves 6
7.5 ml (1/2 tbsp) oil
2.5 g (1/2 tsp) mustard seeds
225 g (8 oz) canned pineapple, crushed and drained
good pinch salt
5 g (1 tsp) cornflour mixed with a little milk

method

1. Heat the oil in a small pan over medium heat. Add the mustard seeds and let them sizzle for a few seconds.

2. Add the drained pineapple and salt and cook for about 10 minutes, stirring occasionally.

3. Thicken with the cornflour mixture and remove from the heat. Chill until needed.

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