PINEAPPLE, FIG & GINGER CHUTNEY

Pineapple, fig & ginger chutney image

Provided by Mary Cadogan

Time 1h5m

Yield Makes about 1.3kg/3lb

Number Of Ingredients 9

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

Steps:

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.

Nutrition Facts : Calories 44 calories, Carbohydrate 11 grams carbohydrates, Sugar 11 grams sugar, Sodium 0.21 milligram of sodium