Pineapple, fig & ginger chutney

Pineapple, fig & ginger chutney might be a good recipe to expand your condiment recipe box. This recipe serves 1 and costs $11.18 per serving. Watching your figure? This gluten free, dairy free, lacto ovo vegetarian, and vegan recipe has 2517 calories, 10g of protein, and 4g of fat per serving. 109 people were glad they tried this recipe. A mixture of light muscovado sugar, red onion, cider vinegar, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is brought to you by BBC Good Food. From preparation to the plate, this recipe takes approximately 1 hour and 5 minutes. Taking all factors into account, this recipe earns a spoonacular score of 97%, which is awesome. If you like this recipe, take a look at these similar recipes: 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.

Servings: 1

Preparation duration: 20 minutes

Cooking duration: 45 minutes

 

Ingredients:

2 tsp black mustard seeds

500g Bramley apples, peeled, cored and finely chopped

500ml cider vinegar

140g dried read-to-eat figs, chopped

5cm piece fresh root ginger, finely chopped

400g light muscovado sugar

½ tsp freshly grated nutmeg

1 large pineapple, about 1kg, or 400g prepared pinapple, roughly chopped

1 red onion, finely chopped

Equipment:

food processor

frying pan

pot

Cooking instruction summary:

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.

 

Step by step:


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.


Nutrition Information:

Quickview
2516k Calories
10g Protein
4g Total Fat
624g Carbs
69% Health Score
Limit These
Calories
2516k
126%

Fat
4g
7%

  Saturated Fat
0.73g
5%

Carbohydrates
624g
208%

  Sugar
559g
621%

Cholesterol
0.0mg
0%

Sodium
158mg
7%

Get Enough Of These
Protein
10g
20%

Vitamin C
467mg
566%

Manganese
10mg
527%

Fiber
31g
126%

Vitamin B6
1mg
85%

Potassium
2966mg
85%

Copper
1mg
78%

Vitamin B1
0.97mg
65%

Magnesium
249mg
62%

Calcium
602mg
60%

Folate
219µg
55%

Iron
8mg
46%

Vitamin B5
3mg
34%

Vitamin B3
6mg
32%

Vitamin B2
0.53mg
31%

Phosphorus
272mg
27%

Vitamin K
24µg
23%

Selenium
15µg
22%

Vitamin A
998IU
20%

Zinc
2mg
15%

Vitamin E
1mg
10%

covered percent of daily need
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