Pineapple Chutney

1 teaspoon mustard seeds

5 to 6 dried red chilies

2 cups pineapple

1/2 cup golden raisins

1/2 cup jaggery (shredded) or brown sugar

1/4 teaspoon salt

1) Heat oil in a pan and splutter mustard seeds. 

2) Add red chilies, pineapple and raisins. Mix well and cook until the pineapple is cooked. Stir occasionally.

3) Now its time to add jaggery. Keep stirring until the jaggery melts.

4) Pour 1/4 cup of water and salt. Cook this again until the chutney gets thick consistency. Stir occasionally.

5) Turn off the flame. Serve immediately or store it in a container and refrigerate up to 1 week.