Pineapple,fig & ginger chutney.

Ingredients

• 1 large pineapple , about 1kg, or 400g prepared pinapple, roughly chopped
• 500g Bramley apples , 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

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. 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.

FOR A CHILLI KICK

Pineapple, date & chilli chutney Replace the figs with ready-to-eat stoned dates, and replace the fresh ginger with 2 red chillies, deseeded and finely chopped.