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You can be as flexable as you like with this one, use whatever dried fruit you enjoy. It will keep for at least 6 months and should be stored in the fridge after opening and use within 3 weeks.

2 tbsp vegetable oil

2 red onions, finely diced

40 g ginger, blitzed

200 ml cider vinegar

200 g soft brown sugar

2 lemons, zested and juiced

200 g dried fruit (I used a mix of saltana & sour cherry)

1 cinnamon stick

1 tbsp mustard seeds

1/2 tsp ground allspice

1/2 tsp salt

10 cloves, finely ground

1 kg figs, stalks removed and diced

In a heavy based sauce pan over a low heat, sauté the onions for about 10 minutes until soft and translucent.

Add in all the other ingredients apart from the figs. Bring to the boil and simmer over a low heat stirring so the sugar melts. Let it simmer for 20 minutes then add in the figs. Continue to cook for 20 minutes stirring occasionally.

Divide the chutney into sterilised jars (see video)

Fig Chutney

Jules
You can be as flexable as you like with this one, use whatever dried fruit you enjoy. It will keep for at least 6 months and should be stored in the fridge after opening and use within 3 weeks.
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Prep Time 5 minutes
Cook Time 50 minutes
Course Condiment
Servings 4 jars

Ingredients
  

  • 2 tbsp vegetable oil
  • 1 red onion finely diced
  • 40 g ginger blitzed
  • 200 ml cider vinegar
  • 200 g soft brown sugar
  • 2 lemons zested and juiced
  • 1 cinnamon stick
  • 1 tbsp mustard seeds
  • ½ tsp ground allspice
  • ½ tsp salt
  • 10 cloves ground to a powder
  • 1 kg fresh figs stalks removed and diced

Instructions
 

  • In a heavy based sauce pan over a low heat, sauté the onions for about 10 minutes until soft and translucent.
  • Add in all the other ingredients apart from the figs. Bring to the boil and simmer over a low heat stirring so the sugar melts. Let it simmer for 20 minutes then add in the figs. Continue to cook for 20 minutes stirring occasionally.
  • Divide the chutney into sterilised jars (see video)

Video

Tried this recipe?Let us know how it was!

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