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:
covered percent of daily need
