Step 1

Remove the leaves and outer skin of the pineapple with a sharp knife. Be sure to remove the hard round 'eyes'.

Step 2

Cut off the central core and discard

Step 3

Chop half the pineapple into small pieces and set aside.

Step 4

Put the rest of the pineapple with the chillies and their seeds, garlic, ginger and fish sauce in a blender and blitz to a fine puree.

Step 5

Put the puree into a deep, heavy-bottomed pan and add the sugar and wine vinegar.  Bring to the boil slowly, stirring as you go.

Step 6

When it comes to the boil, turn down to a simmer and add the diced pineapple. Skim off any foam that rises to the surface and cook gently for up to 1 hour, stirring from time to time, to prevent the mixture catching and burning.

Step 7

Scrape the sides of the pot too so that everything cooks evenly. The mixture thickens as it cooks.

Step 8

When the mixture seems thick to the stir of a wooden spoon, decant it into a warm sterilised jar and seal.

Step 9

Store in a larder or cool place, not in the fridge, for up to 9 months.

Step 10

Once opened keep in fridge.