Pineapple Chutney (14 propoints for whole recipe)

I made half this recipe and it fitted in 1 Bonne Maman jam jar which would be 7 propoints.

1 large ripe pineapple, peeled, cored and chopped into small pieces
3 shallots, chopped
1 green chilli, deseeded & finely chopped
1 tbsp finely chopped ginger
25g raisins
125g soft brown sugar
125ml distilled malt vinegar
1/4 tsp salt

1. Place the prepared pineapple with all the other ingredients in a heavy-based saucepan. Cook over a moderate heat, stirring constantly until sugar has dissolved. Bring the mixture to a boil, then reduce the heat a little and cook on a steady boil for 8-10 mins, stirring occasionally, until most of the liquid has evaporated and the chutney is thick.

2. Pour the hot chutney into sterilised jars, seal, label and store. Once opened the chutney will keep well for 3-4 weeks in the fridge.