Pineapple, fig & ginger chutney

Pineapple, fig & ginger chutney might be a good recipe to expand your condiment recipe box. This recipe serves 1 and costs $11.18 per serving. Watching your figure? This gluten free, dairy free, lacto ovo vegetarian, and vegan recipe has 2517 calories, 10g of protein, and 4g of fat per serving. 109 people were glad they tried this recipe. A mixture of light muscovado sugar, red onion, cider vinegar, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is brought to you by BBC Good Food. From preparation to the plate, this recipe takes approximately 1 hour and 5 minutes. Taking all factors into account, this recipe earns a spoonacular score of 97%, which is awesome. If you like this recipe, take a look at these similar recipes: Fresh Fig and Ginger Chutney from the Auberge, Tamarind Pork with Pineapple-Ginger Chutney, and Ginger Chutney or Inji Chutney | Side dish for Idli Dosa.

Servings: 1

Preparation duration: 20 minutes

Cooking duration: 45 minutes

 

Ingredients:

2 tsp black mustard seeds

500g Bramley apples, peeled, cored and finely chopped

500ml cider vinegar

140g dried read-to-eat figs, chopped

5cm piece fresh root ginger, finely chopped

400g light muscovado sugar

½ tsp freshly grated nutmeg

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

1 red onion, finely chopped

Equipment:

food processor

frying pan

pot

Cooking instruction summary:

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.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.

 

Step by step:


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.


Nutrition Information:

Quickview
2516k Calories
10g Protein
4g Total Fat
624g Carbs
69% Health Score
Limit These
Calories
2516k
126%

Fat
4g
7%

  Saturated Fat
0.73g
5%

Carbohydrates
624g
208%

  Sugar
559g
621%

Cholesterol
0.0mg
0%

Sodium
158mg
7%

Get Enough Of These
Protein
10g
20%

Vitamin C
467mg
566%

Manganese
10mg
527%

Fiber
31g
126%

Vitamin B6
1mg
85%

Potassium
2966mg
85%

Copper
1mg
78%

Vitamin B1
0.97mg
65%

Magnesium
249mg
62%

Calcium
602mg
60%

Folate
219µg
55%

Iron
8mg
46%

Vitamin B5
3mg
34%

Vitamin B3
6mg
32%

Vitamin B2
0.53mg
31%

Phosphorus
272mg
27%

Vitamin K
24µg
23%

Selenium
15µg
22%

Vitamin A
998IU
20%

Zinc
2mg
15%

Vitamin E
1mg
10%

covered percent of daily need
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Food Trivia

If you want to speed up the ripening of a pineapple, so that you can eat it faster, then you can do it by standing it upside down (on the leafy end).

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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