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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  • 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
    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



    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



    One of the most useful of spices for both sweet and savoury

  • 500ml cider vinegar
  • 400g light muscovado sugar


  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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5th Sep, 2011
Tastes amazing and loved makign and tasting a chutney with no onions (my food hate).
26th Dec, 2010
I love pineapple chutney but hate ginger. Does it have a strong ginger flavour? Or has anyone made it and left the ginger out?
20th Dec, 2010
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
27th Nov, 2010
i can't get black mustard seeds, just mustard seeds but not black will they do?
12th Sep, 2010
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.
11th May, 2010
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....
6th May, 2010
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.
6th Oct, 2009
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!
10th Sep, 2009
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.
1st Sep, 2009
Delicious & easy


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