Pineapple-Walnut Chutney

1. 1

   Coarsely crush chilies and mustard seed using a mortar and pestle, or seal spices in a heavy plastic food bag and roughly crush with a rolling pin.

2. 2

   In a 2- to 3-quart pan, combine the chili mixture, ginger, garlic, pineapple with juice, vinegar, sugar, and salt. Bring to a boil over high heat, then lower heat to medium and simmer, uncovered, stirring occasionally, until most of the liquid has evaporated, 35 to 40 minutes.

3. 3

   Stir in walnuts. Serve warm or cool. Cover and chill up to 1 week.

4. 4

   Nutritional analysis per tablespoon.

No additional tips available.