Pineapple Fig & Ginger Chutney

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

• Cooking Time Prep 20 mins
  Cook 45 mins
• Skill Level Moderately easy
• Servings Makes about 1.3kg/3lb

Nutrition per serving

• Kcalories

  44

• Protein

  0g

• Carbs

  11g

• Fat

  0g

• Saturates

  0g

• Fibre

  0g

• Sugar

  11g

• Salt

  0.21g

Ingredients

• 1 large pineapple, about 1kg, or 400g prepared pinapple, roughly chopped
• 500g Bramley apples, peeled, cored and finely chopped
• 5cm piece fresh root ginger, finely chopped
• 140g dried read-to-eat figs, chopped
• 2 tsp black mustard seeds
• 1 red onion, finely chopped
• ½ tsp freshly grated nutmeg
• 500ml cider vinegar
• 400g light muscovado sugar

Directions

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.

Categories: All Christmas, Fruit