Pineapple Fig Ginger Chutney Recipes

FRESH FIG AND GINGER CHUTNEY FROM THE AUBERGE

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

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.