Pineapple, fig & ginger chutney

Pineapple, fig & ginger chutney

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(23 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, questions and tips

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Sarahiom
30th Nov, 2016
3.8
Made the date & chilli version about 3 months ago and finally tested a jar today! Tastes lovely spread on crusty bread or crackers with cheese. It is quite sweet, I guess with pineapple, dates, apple and sugar this was inevitable! Will be making again but probably up the amount of chilli and add another red onion to balance the flavour a bit more.
lriley90
26th Sep, 2013
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
10th Dec, 2012
5.05
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
14th Aug, 2012
4.05
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
19th Apr, 2012
5.05
Both versions are delicious!
fayscafe
16th Jan, 2012
Great chutney if a little expensive
fayscafe
22nd Nov, 2011
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
6th Nov, 2011
5.05
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
27th Oct, 2011
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
15th Sep, 2011
5.05
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.

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