Sweet and Tangy Apple, Pineapple, and Fig Chutney
Description
Discover how to make a vibrant and delicious homemade chutney featuring a delightful blend of apples, pineapple, and dried figs, spiced with ginger, nutmeg, and mustard seeds. This versatile sweet and tangy condiment pairs perfectly with ham, cheeses, or as a fantastic dip when mixed with creme fraiche.
Ingredients
- 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
Method
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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).
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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.
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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.
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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.
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Pot into your warm, sterlised jars, seal and label. Will keep for six months.
Tags
Chutney · Apple · Pineapple · Fig · Dried figs · Bramley apples · Ginger · Red onions · Black mustard seeds · Nutmeg · Cider vinegar · Muscovado sugar · Homemade · Sweet · Tangy · Condiment · Preserve · Easy · Dip · Ham · Cheese · CrackersSpotted a problem with this recipe? Contact me