The pineapple flavour really comes through in this tangy chutney, making it a perfect accompaniment for ham and all your festive cold meats and cheeses
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
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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.
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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.