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 sultana & 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)
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)
Nutrition
Data source: USDA FoodData Central.