Wednesday, 12 August 2015

Gluten Free Fig, Pineapple and Ginger Chutney

Having recently completed a Home Preserves Course (and passed with a distinction) I wanted to share my top marks recipe with you. My palette is tantalised with a real sweet sour vibe and this just fits the bill. Also by using cider vinegar it makes it Gluten Free. Hope you enjoy it.

Gluten Free Fig, Pineapple & Ginger Chutney
Makes approx. 5-6 x 340g jars

1kg Whizzed up Fresh Pineapple

1kg Cooking Apples ( small diced)

500g White Onions ( small diced)

300g Chopped dried figs*

2" Pieces of Grated Fresh Ginger
100g Grated Stem Ginger

500g light soft brown sugar

600mls Cider Vinegar

Spice Bag: 3 Tsp Mustard Seeds, 3 Tsp Black peppercorns, Cinnamon Stick

*soaked for an hour in 150mls orange juice

Put the spice bag spices in some muslin, tie it up and put it in the preserving pan with all the other ingredients except the sugar.

Slowly bring to the boil, reduce the heat to a simmer, when the onions are soft add in the sugar, stir until the sugar has dissolved.

Simmer slowly for 2 ½ - 3 hours, until its thickened and well reduced.

To check its ready, draw a flat edge wooden spoon along the bottom to expose the bottom of the pan, if no thin juices fill the void its ready.

Sterilise your jars & lids by putting them on a tray in a hot oven. Fill the warm jars with the hot chutney (don’t fill them right to the top leave about 1cm void) Place the lids on tightly, label when cold, store for at least 6-8 weeks before eating.


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