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Pineapple, fig & ginger chutney

Pineapple, fig & ginger chutney

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Rating: 5 out of 5.29 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • 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

  • Vegetarian
Nutrition: per tbsp
HighlightNutrientUnit
kcal44
fat0g
saturates0g
carbs11g
sugars11g
fibre0g
protein0g
low insalt0.21g
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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.

Goes well with

Recipe from Good Food magazine, December 2008

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Rating: 5 out of 5.29 ratings
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