Aam Chutney (Pineapple-Chile Chutney)

• 2 tablespoons canola oil
• 1 teaspoon mustard seeds black or yellow
• 2 cups pineapple cubed ripe
• 1/2 cup golden raisins
• 2 cloves garlic freshly minced
• 2 each dried red chiles stemmed, or to taste
• 3 tablespoons brown sugar, dark firmly packed
• 1/2 teaspoon coriander seeds ground
• 1/4 teaspoon salt
• 1 cup water

1. Heat the oil in a small saucepan over medium-high heat.
2. Add the mustard seeds, cover, and cook until the seeds have stopped popping, 20 to 30 seconds.
3. Add the pineapple, raisins, garlic and chiles to taste.
4. Reduce the heat to medium and cook, uncovered, stirring occasionally, until the raisins are plump and the fruit is lightly browned, about 10 minutes or longer.
5. Stir in the sugar and cook until it dissolves, about 2 minutes.
6. Add the salt and ground coriander, pour in the water.
7. Cook, uncovered, stirring occasionally, until the sauce is syrupy-thick, about 15 minutes.
8. Serve warm, at room temperature or chilled.

canola oil, mustard seeds black, pineapple, golden raisins, garlic, brown sugar, coriander seeds ground, salt, water

Taken from recipeland.com/recipe/v/aam-chutney-pineapple-chile-chu-53447 (may not work)