This pickle should be served right away, and should not be kept for more than 2-3 days.
1 medium-sixed sweet pineapple, peeled and diced
2 teaspoons ground chili
1 tablespoon brown mustard seed
1 clove garlic
2 slices fresh ginger root, peeled and coarsely chopped
Pinch of ground turmeric
¾ cup (200 ml) white vinegar (or vinegar diluted with a little water to taste if you wish)
Salt to taste
Grind all the spices together with a little vinegar. Add the remaining vinegar, the pineapple and salt and mix well.