Pineapple, fig and ginger chutney

We’ve done a couple of batches of this, and are giving a few jars as Christmas presents. It’s gorgeous, especially with strongly flavoured cheeses such as Stilton, hard goats’ cheeses (such as the Ribblesdale “Superior Goats”, Northumberland Cheese Co.’s Elsdon or Brinkburn, cheddar.

The original recipe was from BBC Good Food. I’ve adapted it to include some cider :-)


  • 1 large pineapple (around 1kg ish), peeled/cored and roughly chopped
  • 1 red onion, peeled and finely chopped
  • One or two large cooking apples (about 500g total), peeled/cored and chopped
  • 140g of “ready to eat” figs, chopped
  • 5cm of fresh ginger, grated
  • 2 tsp of mustard seeds
  • 1/2 tsp of grated nutmeg
  • 1 tsp of salt
  • 350ml cider vinegar
  • 150ml dry cider (we used Strongbow but you might like a more traditional cider)
  • 400g demerara sugar
  1. Put the pineapple chunks in a blender and pulse blend until a mixture of puree and small cubes.
  2. Place in a large pan with the apples, figs, onion, ginger, spices, salt, cider and cider vinegar.
  3. Bring to the boil and cook fairly fiercely, stirring, until the apple chunks break down.
  4. Add the sugar and stir in.
  5. Cook, stirring frequently, for another 30mins or so until the chutney is “gloopy”. Pour into sterilised jars (you’ll need about 5 x 450g jars), seal, cool and then chill in the fridge.
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