By; Jamie Oliver
1 kilo of pineapple, already chopped in small pieces
300 g onions, chopped finely
8 tblsp balsamic vinegar or white wine vinegar
250 g sugar
1 tsp salt
2 cloves of garlic, crushed with salt
1 tsp cumin
2 tsp curry powder
1/2 tsp tumeric
1/2 tsp ginger powder
100 ml water on the side
Put the chopped up pineapple and onions into a high pot, add all the rest of the ingredients (apart from the water) and bring to boil.
Let the chutney bubble gently for 30 to 40 minutes. Stir often so it doesn´t stick to the bottom. Depending on whether you cook it with or without a lid you might have to add some water, that´s what the water on the side is for.
Fill bottles and seal
Put the lid on the jar and place it on your worktop upside down for 10 minutes, then turn round and leave to cool off.
My chutneys taste better after having rested for at least a week.