Pineapple Fig Ginger Chutney Recipes

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PINEAPPLE, FIG & GINGER CHUTNEY



Pineapple, fig & ginger chutney image

The pineapple flavour really comes through in this tangy chutney, making it a perfect accompaniment for ham and all your festive cold meats and cheeses

Provided by Mary Cadogan

Categories     Breakfast, Condiment

Time 1h5m

Yield Makes about 1.3kg/3lb

Number Of Ingredients 9

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

Steps:

  • 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.

Nutrition Facts : Calories 44 calories, Carbohydrate 11 grams carbohydrates, Sugar 11 grams sugar, Sodium 0.21 milligram of sodium

GINGER PINEAPPLE PLUM CHUTNEY



Ginger Pineapple Plum Chutney image

Great with fish. I invented this to go with some basa fillets we cooked on the Japanese smoker. I used the leftovers to liven up a monotonous coleslaw.

Provided by Marla Swoffer

Categories     Chutneys

Time 5m

Yield 1 Cup

Number Of Ingredients 8

1/2 cup fresh pineapple (finely chopped)
1/2 cup plum (finely chopped)
1 teaspoon pickled ginger (finely chopped)
1/4 teaspoon horseradish
1/2 teaspoon cinnamon
1 tablespoon hot pepper jelly
2 tablespoons orange juice
salt

Steps:

  • Combine ingredients well and serve.

Nutrition Facts : Calories 148, Fat 0.4, Sodium 11.6, Carbohydrate 38, Fiber 3.2, Sugar 28.7, Protein 1.3

FRESH FIG AND GINGER CHUTNEY FROM THE AUBERGE



Fresh Fig and Ginger Chutney from the Auberge image

When my two fig trees are in season, I struggle to cope with the amount of fruit they produce..........a rather nice problem I have to admit! We eat figs fresh with nearly every meal; I make jams, conserves and also bottle the fruit in liquor. However, this is one of my favourite ways of using some of my fresh figs, and this chutney is just amazing when served with the cheese board or with cold meats and charcuterie. Ginger has a natural affinity with fresh figs and gives this chutney an extra layer of flavour. This chutney does not keep as long as some other fruit chutneys, but that never seems to be a problem, as we eat most of it quite quickly and I always have numerous requests from family and friends for a pot or two when I make it! This intense chutney really captures the fruit's rich sweetness perfectly and is capable of turning a simple toasted sandwich into something rather special.......it's great with all types of cheese.

Provided by French Tart

Categories     Chutneys

Time 1h20m

Yield 5 350g Jars

Number Of Ingredients 12

850 g fresh figs, chopped
400 g dried figs, chopped
3 large red onions, finely chopped
3 medium bramley apples
40 g fresh gingerroot, cut into fine matchsticks
2 teaspoons ground allspice
1 pinch dried chili pepper flakes
2 teaspoons finely grated lemon zest
700 g demerara sugar
2 teaspoons salt
800 ml red wine vinegar
2 teaspoons fresh ground black pepper

Steps:

  • Combine all the ingredients in a large saucepan. Bring to the boil, reduce the heat, and simmer, covered, for 30 minutes.
  • Uncover the pan and continue simmering for about an hour and a half, stirring often, until the chutney is reduced, thick and richly flavoured. If the chutney becomes too dry, add a splash of water. Taste and correct the seasoning, adding brown sugar, vinegar, or chilli flakes as needed. (Sometimes, depending on the water in the figs, this chutney can take over 2 hours to reduce.).
  • Spoon into sterilised jars and seal. The chutney will keep for up to 8 or 9 months, unopened, in a cool, dark place. Once opened, refrigerate and use within 4 weeks.

CHRIS'S PINEAPPLE AND GINGER CHUTNEY



Chris's Pineapple and Ginger Chutney image

Chris Schlesinger, owner of the East Coast Grill in Cambridge, Massachusetts, says there are no set rules determining which chutney best suits a given dish. Let your personal preference prevail.

Provided by Martha Stewart

Categories     Food & Cooking

Yield Makes about 4 cups

Number Of Ingredients 11

1/4 cup vegetable or peanut oil
1 red onion, cut in 1/2-inch cubes
1/4 cup ginger, minced
1 tablespoon jalapeno pepper, diced
1 tablespoon garlic, minced
3 tablespoons curry powder
1 1/2 cups white vinegar
1/2 cup fresh orange juice
1 cup brown sugar
1/2 cup dark raisins
1 pineapple, cut into 1/2-inch squares

Steps:

  • In a saucepan, heat oil over medium-high heat until hot but not smoking. Add red onion, and cook until translucent, 3 to 4 minutes. Add ginger, jalapeno pepper, and garlic; stir for 1 minute.
  • Briefly heat curry powder in another dry saute pan until it just begins to smoke. Add white vinegar, orange juice, brown sugar, raisins, and pineapple.
  • Add curry mixture to onion mixture, and simmer, stirring occasionally, until liquid has thickened slightly, 15 to 20 minutes.
  • Remove from heat, and allow to cool to room temperature. Store refrigerated in an airtight container for up to 2 weeks.

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Top Asked Questions

How to make fig chutney?
Figs are perfect for chutney because they are sweet enough when fully ripened and go wonderfully with fiery ginger and chili. Add the shallots and garlic to a pan and sweat in olive oil. Then add the ginger and chili. Sweat for a further 2-3 minutes. Add the figs and the brown sugar, allow to simmer for 3-4 minutes, then deglaze with the balsamic.
How to make pineapple chutney?
This delicious pineapple chutney recipe is perfect to serve with just about any grilled meat. Chutney may seem like a complex type of recipe, but it is very easy to make. You just cook together some fruit, spices, onions, and vinegar or lemon juice until the mixture thickens and boils.
How to cook pineapple?
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.
How do you make a fried pineapple curry?
Gather the ingredients. In a medium saucepan, stir together the onion, honey, vinegar, pineapple, curry powder, ginger, salt, and red pepper flakes. Cook over high heat until the mixture comes to a full rolling boil, stirring frequently.

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