Pineapple, fig & ginger chutney

Name: Pineapple, fig & ginger chutney
Prep time: 1 h 5 min
Cook time: 1 h 5 min
Total time: 1 h 5 min
Yield: 1
Cuisine: Global
Ingredients: 1 large pineapple, about 1kg, or 400g prepared pinapple, roughly chopped; 500 grams Bramley apple, peeled, cored and finely chopped; 1 5cm fresh root ginger, finely chopped; 140 grams dried read-to-eat figs, chopped; 2 teaspoons black mustard seeds; 1 red onion, finely chopped; 1 teaspoons freshly grated nutmeg; 500 milliliters cider vinegar; 400 grams light muscovado sugar

Pineapple, fig & ginger chutney is a condiment that serves 1. This recipe covers 43% of your daily requirements of vitamins and minerals. One portion of this dish contains about 10g of protein, 4g of fat, and a total of 2517 calories. If you have muscovado sugar, nutmeg, cm piece root ginger, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and vegan diet. From preparation to the plate, this recipe takes roughly 1 hour and 5 minutes. If you like this recipe, you might also like recipes such as Fresh Fig and Ginger Chutney from the Auberge, Tamarind Pork with Pineapple-Ginger Chutney, and Ginger Chutney or Inji Chutney | Side dish for Idli Dosa.

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.

Ingredients you will need

Pineapple

Vinegar

Apple

Ginger

Spices

Onion

Figs

Salt

Equipment you will use

Food Processor

Frying Pan

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.

Ingredients you will need

Chutney