Pineapple, fig & ginger chutney

Pineapple, fig & ginger chutney

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(26 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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30th Nov, 2016
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.
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.
10th Dec, 2012
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.
14th Aug, 2012
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.
19th Apr, 2012
Both versions are delicious!
16th Jan, 2012
Great chutney if a little expensive
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...
6th Nov, 2011
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.
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.
15th Sep, 2011
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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