Tomato, pineapple and cucumber chutney recipe

Ingredients

• 600 g (21.2oz) tomatoes skinned
• 400 g (14.1oz) pineapple chunks
• 280 ml (9.9fl oz) rice wine vinegar
• 2 tsp black onion seeds
• 2 tsp chilli flakes
• 5 -6 curry leaves
• 0.25 tsp cinnamon
• 100 g (3.5oz) caster sugar
• 1 large red onion
• 2 tbsp oil
• 2 tsp minced ginger
• 1 pinch salt to taste
• 0.5 large cucumber
• cut into bite sized chunks

Instructions

1. Heat the oil in a pan and add the onion seeds and curry leaves and when the onion seeds crackle add the onions and salt.
2. Next, saute the onion for a minute before adding ginger and cook the mixture until the onion has softened.
3. Pour in the vinegar and sugar and stir it and simmer until the sugar has dissolved.
4. Pour the tomatoes, cinnamon and pineapple in and lower the heat and simmer until the juices have dried and the mixture is tacky.
5. It should take about 30 minutes.
6. Add the cucumber and cook for a further 4 minutes before turning of the heat.
7. Make sure the jars have been sterilised before you pour the cooled chutney in.