Name: Pineapple, fig & ginger chutney
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: Makes about 1.3kg/3lb
Cuisine: British
Ingredients: 1 large pineapple about 1kg, or 400g prepared pinapple, roughly chopped; 500g Bramley apple 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; 1/2 tsp freshly grated nutmeg; 500ml cider vinegar; 400g light muscovado sugar

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Pineapple, fig & ginger chutney

Pineapple, fig & ginger chutney

Mary Cadogan

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Makes about 1.3kg/3lb

More effort

Prep: 20 mins

Cook: 45 mins

A star rating of 4.8 out of 5.29 ratingsRate

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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

Vegetarian

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A star rating of 4.7 out of 5.701 ratings

Ingredients

Nutrition

Units:

MetricUS

1 large pineapple

about 1kg, or 400g prepared pinapple, roughly chopped
500g Bramley apple

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
1/2 tsp freshly grated nutmeg
500ml cider vinegar
400g light muscovado sugar

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Nutrition: per tbsp

kcal44
fat0g
saturates0g
carbs11g
sugars11g
fibre0g
protein0g
salt0.21g

low

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

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Recipe from Good Food magazine, December 2008

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A star rating of 4.8 out of 5.29 ratings

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