20 oz pineapple chunks in juice unsweetened canned
2 chilies dried red stemmed
0.5 teaspoon salt
0.5 cup sugar
0.5 cup walnuts coarsely chopped
0.3 cup distilled vinegar white
Equipment
frying pan
rolling pin
mortar and pestle
Directions
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.
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.
