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Recipe by Mary Cadogan

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1. Tip the pineapple into a food processor, then pulse until finely chopped. Tip into a large, wide pan with the apples, ginger, onion, figs, spices, vinegar and 2 tsp salt. Bring to the boil, stirring, then boil for 10 mins until the apples are softened.
2. Add the sugar, then stir to dissolve. Simmer for 20-30 mins, stirring occasionally, until the chutney is thickened. Pot into warm sterilised jars, seal and label. Will keep for 6 months.

PER TBSP

44 kcalories, protein 0g, carbohydrate 11g, fat 0 g, saturated fat 0g, fibre 0g, sugar 11g, salt 0.21 g

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Ingredients

• 1 large pineapple , about 1kg, or 400g prepared pinapple, roughly chopped
• 500g Bramley apples , peeled, cored and finely chopped
• 5cm piece fresh root ginger , finely chopped
• 140g dried read-to-eat figs , chopped
• 2 tsp black mustard seeds
• 1 red onion , finely chopped
• 1/2 tsp freshly grated nutmeg
• 500ml cider vinegar
• 400g light muscovado sugar

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Difficulty and servings

Makes about 1.3kg/3lb

Preparation and cooking times

Prep 20 mins

Cook 45 mins

Vegetarian

Ingredients

• 1 large pineapple , about 1kg, or 400g prepared pinapple, roughly chopped
• 500g Bramley apples , peeled, cored and finely chopped
• 5cm piece fresh root ginger , finely chopped
• 140g dried read-to-eat figs , chopped
• 2 tsp black mustard seeds
• 1 red onion , finely chopped
• 1/2 tsp freshly grated nutmeg
• 500ml cider vinegar
• 400g light muscovado sugar

PER TBSP

44 kcalories, protein 0g, carbohydrate 11g, fat 0 g, saturated fat 0g, fibre 0g, sugar 11g, salt 0.21 g

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