Yields Makes about 1 2/3 cup

How to Make It

Step 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.

Step 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.

Step 3
3

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

Step 4
4

Nutritional analysis per tablespoon.

Ingredients

 2 dried red chilies (2 to 3 in. each), stemmed
 1 1/2 teaspoons mustard seed
 1 tablespoon minced fresh ginger
 4 cloves garlic, minced
 1 can (20 oz.) pineapple chunks in unsweetened juice
 1/3 cup distilled white vinegar
 1/2 cup sugar
 1/2 teaspoon salt
 1/2 cup coarsely chopped walnuts

Directions

Step 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.

Step 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.

Step 3
3

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

Step 4
4

Nutritional analysis per tablespoon.

Pineapple-Walnut Chutney