Pineapple relish

1 pineapple, peeled and diced; 1 red chili, seeded and diced; 2 green apples peeled, cored and diced; 1 cup sultanas; 1 cup white wine vinegar; ½ cup brown sugar; 1 tsp ground cumin; 1 tsp ground ginger; ½ tsp salt

Mix together in a saucepan. Bring to a boil and simmer for 30 minutes. Remove the pan from the heat and let it cool for a minute. Then spoon the mixture into clean, dry glass jars and leave the lids unfastened. Let the chutney cool down completely before fastening the lids. Refrigerate for a longer shelf life.