Perfect Pineapple, Fig and Ginger Chutney
This Sunday is "Stir Up Sunday"! For those of you who don't know, that's the last Sunday before Christmas and traditionally it's when you mix and steam the Christmas Pudding. Ultimately, it marks the start of the Christmas cooking period (keen, I know!) and for me, that means chutney season is upon us!
This year I've gone a little off-piste and decided on something a little different in terms of my chutney flavourings. This recipe truly provides a taste of sunshine in winter with its tropical pineapple and warming spices, fired up by a good kick of chilli. Like a fine wine, a good chutney gets better with age and if you make yours now it will be absolutely delicious by Christmas Day.
Pineapple, Fig and Ginger Chutney
1 large pineapple, about 1kg, or 400g prepared pineapple, roughly chopped
500g Bramley apple, cored and finely chopped
5cm piece fresh root ginger, finely chopped
140g dried read-to-eat figs, chopped
1 red onion, finely chopped
1 tbsp black mustard seeds
1 tbsp ground cumin
1 tbsp paprika
1 tsp chilli flakes
500ml cider vinegar
400g light muscovado sugar
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.
TIP: the simplest way to sterilise the jars is to fill your dishwasher with clean cold jars and run a minimum or rinse wash to time the ending with when your jam, preserve or pickle will be ready. Use the jars one at a time from the dishwasher needed making sure you fill while the jam or preserve is hot as is the jar. Do NOT add cold food to hot jars, or hot food to cold jars.
This year I've gone a little off-piste and decided on something a little different in terms of my chutney flavourings. This recipe truly provides a taste of sunshine in winter with its tropical pineapple and warming spices, fired up by a good kick of chilli. Like a fine wine, a good chutney gets better with age and if you make yours now it will be absolutely delicious by Christmas Day.
Pineapple, Fig and Ginger Chutney
1 large pineapple, about 1kg, or 400g prepared pineapple, roughly chopped
500g Bramley apple, cored and finely chopped
5cm piece fresh root ginger, finely chopped
140g dried read-to-eat figs, chopped
1 red onion, finely chopped
1 tbsp black mustard seeds
1 tbsp ground cumin
1 tbsp paprika
1 tsp chilli flakes
500ml cider vinegar
400g light muscovado sugar
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.
TIP: the simplest way to sterilise the jars is to fill your dishwasher with clean cold jars and run a minimum or rinse wash to time the ending with when your jam, preserve or pickle will be ready. Use the jars one at a time from the dishwasher needed making sure you fill while the jam or preserve is hot as is the jar. Do NOT add cold food to hot jars, or hot food to cold jars.
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