Sweet pineapple chutney

Chop the pineapple fine in a food processor without making it a paste (or pulse a few times in a blender).

Heat a teaspoon of oil in a pan over medium heat; add about half a teaspoon of black mustard seeds.

When the seeds crackle, add the pineapple with all its juices.

Stir a few minutes over medium-high heat; add the sugar and an eighth teaspoon of salt.

Cover and cook over medium-low heat about 8 to 10 minutes, until thickened.

If too thick, add about 4 tablespoons water. Add the raisins, soaked in hot water about half an hour and drained, and a little chili flakes.

Cover and cook 5 more minutes; add a splash of water, taste and add more sugar if needed.

Cover for a final 2 minutes; stir in about a teaspoon or two of lemon juice.

Refrigerate about an hour before serving; keeps about a week in the refrigerator.