Fig Chutney

This is a really simple chutney with a sweet and sour note to it. As the chutney cooks the vapour given off has a heady and distinctive smell that will unblock any blocked nose without fail. Serve it with cold meat pies, sliced ham or patés.

Ingredients

850g fresh figs (13)
150ml balsamic vinegar
100ml red wine vinegar
300g soft brown sugar
zest and juice of 1 lemon
260g red onions (2)
2 teaspoons mixed spice
10g fresh root ginger or 1 teaspoon of dried ground ginger
1 tablespoon of olive oil

Preparation Time: 10 minutes
Cooking Time: 1 hour
Serves: 2 × jars

Method

Peel and thinly slice the red onion, peel and grate the ginger, remove the stalk from the figs and cut them into quarters. Zest and juice the lemon.
Heat the oil in a large pan over a medium heat and then put in the onion. Fry the onion for 5 minutes until it has softened and turned translucent and slightly caramelised.
Add all the other ingredients to the pan except for the figs, then season it with salt & pepper. Bring it up to the boil, then turn down to a simmer and cook for 30 minutes.
Once the liquid has reduced to a syrup add in the figs and cook it for a further 15 minutes, stirring occasionally.
Pour the chutney into sterilsed jars, put the lids on and allow to cool.

Useful Information

Can it be frozen? No.
Can it be prepared in advance? Yes, it can be finished up to 6 months in advance.
Will leftovers be nice? Yes, for up to 6 months in the jar or 3 weeks once opened.

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Fig Chutney

Ingredients

Method

Useful Information

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