Chutney recipe for 4 - 8 people, takes only 45 mins; recipe has pineapple, bramley apple, ginger, fig, mustard seed, red onion, nutmeg, cider vinegar and muscovado sugar.
Pineapple, fig & ginger chutney
Course: Chutney
Servings
4 - 8
servings
Prep time
20 mins
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
Directions
- 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.
