Pineapple, fig & ginger chutney

• large pineapple↗1

  about 1kg, or 400g prepared pinapple, roughly chopped

• Bramley apple↗500g g

  peeled, cored and finely chopped

• 5cm piece fresh root ginger

  finely chopped

• dried read-to-eat figs↗140g g

  chopped

• 2 tsp black mustard seeds tsp
• red onion↗1

  finely chopped

• 1/2 tsp freshly grated nutmeg tsp
• cider vinegar↗500ml ml
• light muscovado sugar↗400g g

Step-by-step instructions

1. 1

   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.

2. 2

   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.