Pineapple, fig & ginger chutney

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N/A

Makes about 1.3kg/3lb

Source

Ingredients

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

Method

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.