Pineapple, fig & ginger chutney
Makes about 1.3kg/3lb
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Prep:
Cook:
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
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- 1 large pineappleabout 1kg, or 400g prepared pinapple, roughly chopped
- 500g Bramley applepeeled, cored and finely chopped
- 5cm piece fresh root gingerfinely chopped
- 140g dried read-to-eat figschopped
- 2 tsp black mustard seeds
- 1 red onionfinely chopped
- 1/2 tsp freshly grated nutmeg
- 500ml cider vinegar
- 400g light muscovado sugar
Nutrition: per tbsp
- kcal44
- fat0g
- saturates0g
- carbs11g
- sugars11g
- fibre0g
- protein0g
- salt0.21glow
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.
