Hot Pineapple Chutney

• 3 cups (750 mL) diced pineapple, preferably sweet variety called Gold (1/2-inch/1 cm dice)
• 2 tsp (10 mL) salt
• 2 1/2 tbsp (32 mL) cayenne pepper
• 1 tsp (5 mL) turmeric
• 1/2 tsp (2 mL) ground fenugreek seeds (methi) or more to taste
• 1/4 tsp asafetida (hing) or more to taste 1 mL
• 1/3 cup (75 mL) vegetable oil
• 1 tsp (5 mL) mustard seeds

1. In a bowl, combine pineapple and salt.
2. Set aside.
3. In another bowl, combine cayenne pepper, turmeric, fenugreek and asafetida.
4. In a medium saucepan, heat oil over high heat until a couple of mustard seeds thrown in start to sputter.
5. Add remaining mustard seeds and cover immediately.
6. Uncover in a few seconds when seeds stop popping.
7. Reduce heat to medium.
8. Add spice mix.
9. Stir-fry for 10 seconds.
10. Add pineapple.
11. Cook, maintaining a gentle boil the entire time, stirring frequently, until mixture is thick, about 10 minutes.
12. Cover and serve at room temperature or chill before serving.
13. (Chutney can be stored in an airtight container in the refrigerator for up to 2 weeks.
14. Do not freeze.)

pineapple, salt, cayenne pepper, turmeric, asafetida, vegetable oil, mustard seeds

Taken from www.cookstr.com/recipes/hot-pineapple-chutney (may not work)