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Pineapple, fig & ginger chutney

Ingredients

  1. Step 1 1 large pineapple , about 1kg, or 400g prepared pinapple, roughly chopped
  2. Step 2 500g Bramley apple , peeled, cored and finely chopped
  3. Step 3 5cm piece fresh root ginger , finely chopped
  4. Step 4 140g dried read-to-eat figs , chopped
  5. Step 5 2 tsp black mustard seeds
  6. Step 6 1 red onion , finely chopped
  7. Step 7 1/2 tsp freshly grated nutmeg
  8. Step 8 500ml cider vinegar
  9. Step 9 400g light muscovado sugar
Pineapple, fig & ginger chutney
Calories: 44 Carbohydrate: 11 g Protein: g Fat: g
Cook time: 65 minutes Prep time: 20 minutes Total time: 85 minutes Servings: 1

TAGS

Breakfast Condiment British Bramley apple Bramley apple Chutney Chutney Cider vinegar Condiment Food gift Gift Gift Jam Mary Cadogan pickle pineapple pineapple Vegan Vegetarian

Directions

  1. 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.
  2. 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.