Ingredients

The following ingredients have 1 Servings
  • 1 large pineapple , about 1kg, or 400g prepared pinapple, roughly chopped
  • 500g Bramley apple , 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
  • 1/2 tsp freshly grated nutmeg
  • 500ml cider vinegar
  • 400g light muscovado sugar

Instruction

  • 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.