Fig Chutney
Equipment
- Digital weighing scale
- Heavy-bottom pot
- Knife and chopping board
- Spatula
- 3 x Sterilised 250ml Clip Jars
Ingredients
- 600 grams Figs (approximately 8 to 9)
- 2 Red Onions (finely sliced)
- 1 Green Apple (finely chopped)
- 1 tbsp Olive Oil
- 400 ml Red Wine Vinegar
- 250 grams Granulated Sugar
- 100 grams Turkish Sultanas
- 1 Orange (zest and juice)
- 1 Red Chilli (finely chopped)
- 1 inch Fresh Ginger (finely chopped)
- 1 tbsp Yellow Mustard Seeds
- 1 tsp Cinnamon Powder
- 1/2 tsp Ground Cloves
- 1 tsp Ground Black Pepper
Instructions
- In a heavy-bottom pot, on medium heat, sauté the onions with the olive oil until slightly soft and translucent.
- Add the red wine vinegar and sugar and stir to combine.
- Add the chopped ingredients (figs, apple, chilli and ginger).
- Add the remaining ingredient and leave the pot simmering on low heat for 1 hour. Stir from time to time with a spatula. Ensure you scrape the bottom of the pot each time.
- Once ready take off the heat to cool down. Bottle in sterilised jars and store in a cool place until needed. Should last up to 2 to 3 months. Refrigerate once opened.
