Makes about 1 2/3 cup

How to Make It

Step 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

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

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

Step 4

Nutritional analysis per tablespoon.

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