Pineapple, fig & ginger chutney

Pineapple, fig & ginger chutney

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(22 ratings)

Prep: 20 mins Cook: 45 mins

More effort

Makes about 1.3kg/3lb
The pineapple flavour really comes through in this tangy chutney, making it a perfect accompaniment for ham and all your festive cold meats and cheeses

Nutrition and extra info

  • Vegetarian

Nutrition: per tbsp

  • kcal44
  • fat0g
  • saturates0g
  • carbs11g
  • sugars11g
  • fibre0g
  • protein0g
  • salt0.21g
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Ingredients

  • 1 large pineapple, about 1kg, or 400g prepared pinapple, roughly chopped
    Pineapple

    Pineapple

    pine-ap-pel

    With its tuft of spiky, dusty green leaves and cross-hatched, golden orange skin, the pineapple…

  • 500g Bramley apple, peeled, cored and finely chopped
    Bramley apples

    Bramley apple

    bram-lee app-el

    A large, flattish cooking apple, green in appearance but sometimes with specks of red. The flesh…

  • 5cm piece fresh root ginger, finely chopped
    Ginger

    Ginger

    jin-jer

    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 140g dried read-to-eat figs, chopped
    Fig

    Fig

    fig

    Although not juicy, the fig is an incredibly luscious fruit, with a delicate aroma and sweet…

  • 2 tsp black mustard seeds
  • 1 red onion, finely chopped
  • ½ tsp freshly grated nutmeg
  • 500ml cider vinegar
  • 400g light muscovado sugar

Method

  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.

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Comments (32)

lriley90's picture

Made the chilli version - twice actually - very good chutney although next time will add even more chilli for a extra oomhp! Keeps very well, and tastes better the older it is.

WeeScot's picture
5

Delicious chutney and easy to make -I've never attempted chutney before and found this recipe easy. Only used 350ml cider vinegar on advice from a friend who said 500ml makes it too runny - I found it to be perfect consistency with 350ml. Couldn't get black mustard seeds so used brown instead (found them in local halal food shop). Also ended up using a granny smith apple as well as bramely as I didn't have enough. End result is lovely with nice cheeses and ham.

ttxln2's picture
4

I was totally unconvinced by this chutney - it just tasted like really bad sweet and sour sauce when I made it, but after 3 months of sitting in a cupboard it is really nice. It still has a vaguely sweet and sour tang to it but now in a really good way! Not my favourite chutney recipe on the site but would make again as a bit of a change.

katherinebee's picture
5

Both versions are delicious!

fayscafe's picture

Great chutney if a little expensive

fayscafe's picture

I have just made this and thought that it was going to turn into sweet and sour sauce ...but right at the end it turned into a yummy chutney.
The flavours are perfectly in harmony to blend and produce a fabulous chutney. I only got 2 jars out of this recipe though so already wishing that I'd made double...

nanette-o's picture
5

Made this Chutney last night. Figs aren't easy to come by in my local supermarket. so i used the dates instead. The skins off the dates separated though and get trapped in your mouth. I'm hoping leaving it to mature for a while will dissolve them, or break them down.
Cooking time was a lot longer then stated, but i expected that. whole house is smelling beautiful still from it. Lovely recipe. quite easy. the chopping and peeling of the pineapple is the hardest bit i think.

becciboo67's picture

Does anyone know where I can get black mustard seeds? Or what I can use instead? I've tried all my local supermarket chains.

charlie11505's picture
5

excellent recipe! I've made it twice now and its perfect each time. I use it as a template for any other chutneys I make to get quantities and spices right.

pinpin79's picture
5

Tastes amazing and loved makign and tasting a chutney with no onions (my food hate).

dreamchef's picture

I love pineapple chutney but hate ginger. Does it have a strong ginger flavour? Or has anyone made it and left the ginger out?

tetttigger's picture

Couldnt get black mustard seeds so used yellow ones - just as good. My husband is not a chutney fan, but loves this one! Perfect for gifts or to scoff all by yourself! particularly good with gammon

kathleenmac's picture

i can't get black mustard seeds, just mustard seeds but not black will they do?

traceybruch's picture

I made this in November 2008. Just found a jar remaining at the back of the cupboard. Just as good now as it was when we opened the first jar. Great recipe.

mammasmith's picture
5

Made this with the chilli as well as the ginger - yummy, will be making again, popular with everone who has had it. Just one thing the flavour really did improve after a few weeks so give it chance, when I tasted it initially I want sure, but didnt need to worry....

poldark's picture
5

Top marks for this chutney, it's delish. I have made it with both fresh and frozen pineapple and can honestly say that it makes no difference to the end result.

rehogg's picture
5

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!

danandkelbram7's picture
5

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.

weeble's picture
5

Delicious & easy

bubblefish's picture
5

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

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