When a supermarket that had stocked an amazing pineapple chutney discontinued it, we had a jar left with a list of ingredients so I took to playing around with quantities to try and match the original. Eventually I managed to get it spot on. I tweaked it over the years and it is now so much better than the original. The recipie can be changed to your own chilli level, this one has a kick but it can be made much hotter by adding extra dried or fresh chillis.
This chutney gets better with time. Let it sit for at least 1 month to give a chance for the spices to infuse and create a deeper more complex chutney. But if you can't wait it's great as soon as it's done as a glaze on ham or chicken.