Pineapple, fig & ginger chutney

Pineapple, fig & ginger chutney

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(22 ratings)

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Cooking time

Prep: 20 mins Cook: 45 mins

Skill level

Moderately easy

Servings

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

Additional info

  • Vegetarian
Nutrition info

Nutrition per tbsp

kcalories
44
protein
0g
carbs
11g
fat
0g
saturates
0g
fibre
0g
sugar
11g
salt
0.21g

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
  • ½ tsp freshly grated nutmeg
  • 500ml cider vinegar
  • 400g light muscovado sugar

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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.

Recipe from Good Food magazine, December 2008

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Comments

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peridotprincess's picture
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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

patshelley's picture
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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.

bigtabs88's picture
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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!

violetcrumble's picture
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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!

traceybruch's picture

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!

karene's picture

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

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

lauragemma's picture

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

dcjennin's picture
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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.

999smiles's picture
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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!!!

dawncramb's picture
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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!

eileenmary's picture

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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