- Cook Time: 20 mins
- Serving: 4 - 8 Persons
Nutrition facts (per portion)
- Calories: 44
- Carbohydrate Content: 11g
- Fat Content: 0g
- Fiber Content: 0g
- Protein Content: 0g
- Saturated Fat Content: 0g
- Sodium Content: 0.21g
- Sugar Content: 11g
Pineapple, fig & ginger chutney Recipe
Pineapple, fig & ginger chutney is a Chutney recipe for 4 - 8 people, takes only 45 mins; recipe has pineapple, bramley apple and ginger.
Ingredients
- Red Onion - 1 red onion, finely chopped
- Cider Vinegar - 500ml cider vinegar
- Ginger - 5cm piece fresh root ginger, finely chopped
- Nutmeg - 1/2 tsp freshly grated nutmeg
- Muscovado Sugar - 400g light muscovado sugar
- Pineapple - 1 large pineapple, about 1kg, or 400g prepared pinapple, roughly chopped
- Mustard Seed - 2 tsp black mustard seeds
- Bramley Apple - 500g Bramley apple, peeled, cored and finely chopped
- Fig - 140g dried read-to-eat figs, chopped
Instructions
- 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.
- 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.