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Ingredients

Method

  • STEP 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.

  • STEP 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 TIPS
FOR A CHILLI KICK

Pineapple, date & chilli chutney

Replace the figs with ready-to-eat stoned dates, and replace the fresh ginger with

2 red chillies, deseeded and finely chopped.

OUR DOWNLOADABLE LABELS

Download our printable preserves labels – perfect for writing cook’s notes and gift messages. You can find them here.

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A star rating of 4.8 out of 5.29 ratings
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