Recipe by Sunset February 1999

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Recipe Summary

Yield:
Makes about 1 2/3 cup
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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

  • Nutritional analysis per tablespoon.

Nutrition Facts

44 calories; calories from fat 32%; protein 0.5g; fat 1.5g; saturated fat 0.1g; carbohydrates 7.9g; fiber 0.3g; sodium 44mg.
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