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Export 6 ingredients for grocery delivery
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.
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