- 1 large pineapple, about 1kg, or 400g prepared pinapple, roughly chopped
With its tuft of spiky, dusty green leaves and cross-hatched, golden orange skin, the pineapple…
- 500g Bramley apple, peeled, cored and finely chopped
A large, flattish cooking apple, green in appearance but sometimes with specks of red. The flesh…
- 5cm piece fresh root ginger, finely chopped
Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…
- 140g dried read-to-eat figs, chopped
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
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.
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.
For a chilli kickPineapple, 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.
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