Figgy Appley Pineappley Chutney

Figgy Appley Pineappley Chutney


The clue is in the name... a delicious apple, pineapple and fig chutney that goes well with everything! Especially ham, but also lovely on cheesey crackers. The good lady mixed it with creme fraiche and it was a fantabulous dip.


  • 3 Pineapples (2Kg), roughly chopped
  • 1Kg Bramley apples, peeled, cored and finely-chopped
  • 280g Dried, ready-to-eat figs, chopped
  • 2 x 5cm pieces (1 bag from most supermarkets) of fresh, root ginger, finely chopped
  • 2 red onions, finely chopped
  • 4 tsp black mustard seeds
  • 1 tsp freshly-grated nutmeg
  • 1 L cider vinegar
  • 800g light muscovado sugar


  1. Tip the pineapple into a food processor, then pulse until finely chopped (I do this in stages, so it doesn’t all turn to complete mush).

  2. 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.

  3. At this point, I sterlise my jars (about eight large jam/sauce) in the microwave baby bottle steriliser, and boil the lids in a pan on the stove.

  4. Add the sugar, then stir to dissolve. Simmer for 45-60mins, stirring occassionally for the first half hour, then watch it for the next half hour. If you stop too soon it will be runny, and if you leave it too late it will be thick and carmelised. The way I know it’s ready is towards the end, leave it for a minute, then stir and watch for liquid to form again. If “not much” forms and begins to bubble, it’s ready.

  5. Pot into your warm, sterlised jars, seal and label. Will keep for six months.



Spotted a problem with this recipe? Contact me