1 onion, chopped

1 tbsp chopped ginger

1 tbsp (15 ml) vegetable oil

1/2 tsp red pepper flakes

1/2 tsp ground turmeric

1 pineapple, peeled, cored and diced

1/2 cup (105 g) sugar

1/2 cup (125 ml) lime juice

In a pot over medium heat, soften the onion and ginger in the oil. Add the spices and cook for 1 minute, stirring constantly. Add the remaining ingredients. Bring to a boil, then simmer for 20 minutes or until the liquid becomes slightly syrupy, stirring occasionally.

Pour the mixture into sealable jars. Let cool, then refrigerate. The relish will keep for 1 month in the refrigerator. Jars of relish can also be sterilized to extend their shelf life to up to 1 year at room temperature.

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