Discover how to make a vibrant and delicious homemade chutney featuring a delightful blend of apples, pineapple, and dried figs, spiced with ginger, nutmeg, and mustard seeds. This versatile sweet and tangy condiment pairs perfectly with ham, cheeses, or as a fantastic dip when mixed with creme fraiche.
Tip the pineapple into a food processor, then pulse until finely chopped (I do this in stages, so it doesn’t all turn to complete mush).
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.
At this point, I sterlise my jars (about eight large jam/sauce) in the microwave baby bottle steriliser, and boil the lids in a pan on the stove.
Add the sugar, then stir to dissolve. Simmer for 45-60mins, stirring occassionally for the first half hour, then watch it for the next half hour. If you stop too soon it will be runny, and if you leave it too late it will be thick and carmelised. The way I know it’s ready is towards the end, leave it for a minute, then stir and watch for liquid to form again. If “not much” forms and begins to bubble, it’s ready.
Pot into your warm, sterlised jars, seal and label. Will keep for six months.