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12 ratings

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, salt 0.21 g

Latest comments and suggestions

• Eileen

  05 November 2008

  Eileen commented on this recipe

  Delicious chutney, very tangy and the pineapple is not overpowering as I thought it might be. It will be lovely at Christmas with cold meats and cheeses. Once again Mary, thanks for another great recipe.

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• MrsC

  11 November 2008

  MrsC rated and commented on this recipe

  

  I made the chili kick version and its yummy!! Not too spicy - just nice. When I got back from buying the ingredients I realised I didn't have a red onion - white tastes fine! I only had 350 ml cider vinegar - so red wine vinegar topped up the rest, and dark muscovado sugar, jsut seemed to make it darker in colour!! Makes a fab chutney, lovely with a bit of double gloucester!

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• SMiles

  12 November 2008

  SMiles rated and commented on this recipe

  

  I had never made chutney!! apart fron getting dark sugar, and it needing almost a hour to cook, it was fantastic, and really easy, I will be doing a double batch next time to give away as christmas gifts, thats if it lasts long enough to give away!!!

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• Di

  14 November 2008

  Di rated and commented on this recipe

  

  I have made the chilli version - delicious. Had to do a bit of mixing of vinegars and pulsed the dates too smooth but still fantastic have made extra as presents.

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• Deborah

  18 November 2008

  Deborah commented on this recipe

  I made a batch of this for christmas also as a christmas gift for a friend who does not like chocolate. It turned out fantastic the flavour is nice and rich and will go well with gammon and also the stilton and walnut biscuits from goodfood . My husband is not a keen chutney lover but he liked the combination of flavours ,definitely one for the binder

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• melanie

  26 November 2008

  melanie rated and commented on this recipe

  

  This is lovely, really nice texture and goes really well with strong cheeses and ham. Made some for Christmas hampers. Definately make again.

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• Karen E

  05 December 2008

  Karen E commented on this recipe

  My daughter made the chilli and date version. Absolutely delicious!

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• Pip-a-doodle

  06 December 2008

  Pip-a-doodle commented on this recipe

  This is a superb recipe! Great with a bit of cold turkey in a sandwich. I have given 4 jars away so far as gifts and all have come back and asked if I have any spare jars left!

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• Fiona

  13 December 2008

  Fiona rated and commented on this recipe

  

  This is a lovely recipe. I added some chilli for a little kick and it is great. Should be great with the christmas leftovers, if it lasts that long!

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• bigtabs88

  13 December 2008

  bigtabs88 rated and commented on this recipe

  

  I made this a couple of weeks ago. It tasted very sharp, as though there was too much cider vinegar in there, is there anything that I could use to replace maybe 1/4 of the vinegar with? Would apple juice work? Having said that, the sharpness of it actually works really well with a creamy cheese. I'm giving some to my girlfriend, and will definitely make this again, maybe with a slight adjustment on the vinegar front. Oh and you'll be picking fig seeds out your teeth all day!

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• Pat

  26 February 2009

  Pat rated and commented on this recipe

  

  I found it very sharp when I made it, but as it matures the vinegary taste mellows to give a fabulous tasting chutney. It needs a god 3 months to mature.

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• heather

  08 March 2009

  heather rated and commented on this recipe

  

  i made this chutney for christmas gifts, everyone loved it and it certainley didn't last long in our house i have just made some more for some work collegues they all agreed it tasted delicious. i made this as the recipe recommended, it was really easy this was my first chutney experience. I'm completely hooked i'll definately be trying some different ones watch this space. X

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• bubblefish

  18 June 2009

  bubblefish rated and commented on this recipe

  

  Absolutely delicious. You can taste all the ingredients without any of them being overpowering. I may make this one again.

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• weeble cooks

  01 September 2009

  weeble cooks rated and commented on this recipe

  

  Delicious & easy

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• MrsB

  10 September 2009

  MrsB rated and commented on this recipe

  

  I used dates and chilli instead of figs and ginger as per the tip. This chutney is amazing!! My family love it on everything from a cheese sandwich to cold meats or even a with curry. Truly superb, and found it delicious to eat straight away.

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• Ruth

  06 October 2009

  Ruth rated and commented on this recipe

  

  I meant to make the dates and chilli version but misread the recipe and ended up putting both ginger and chilli into it....not sure what the original version is like but my "mishap" tastes fantastic!

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http://www.bbcgoodfood.com/recipes/8155/

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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, salt 0.21 g

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