A wonderful accompaniment to any cheeseboard, this lip-smacking fig chutney is fun to make and utilises one of my favourite fruits.
Ingredients
- 250g muscovado sugar
- 1kg fresh figs
- 500ml cider vinegar
- 2 large red onions
- 200g seedless raisins
- 1 inch fresh ginger, finely grated
- 50g salt
- 2 tbsp Allspice
- 1 tsp black pepper
- 1 tsp ground coriander
- 1kg fresh figs
- 2 large red onions
- 250g muscovado sugar
- 500ml cider vinegar
- 50g salt
- 2 tbsp Allspice
- 1 tsp black pepper
- 200g seedless raisins
- 1-inch fresh ginger, finely grated
Dice up your figs and onions into small pieces.
Pop a pan on medium to high heat and add the vinegar, salt, allspice and pepper. Bring everything up to the boil, then stir in the figs, onion, raisins, ginger and sugar. Turn the heat down and leave to simmer for 1½ hours, stirring occasionally to stop it sticking.
At this point, your onions should have softened and everything should be thick and glossy. If it isn’t, leave it to reduce a little longer.
Once jam-like, decant into sterilised jars. Unopened, this will last at least a year, but once opened, keep refrigerated and use up within 4 weeks.