Fig, apple and red onion chutney

Billy Trenerry
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Why not use up those old dried figs that you may have lurking around in your cupboards. It's always rewarding to make your own chutney and is a great accompaniment to jazz up many a dish. I always like to make a large batch over the summer to see me through the winter months. Feel free to adjust the quantities to make a volume that suits you.


  • 1.125kg baby figs
  • 250g dried apple rings
  • 1kg red onion
  • 40g yellow mustard seed
  • 20g ground ginger
  • 20g mild curry powder
  • 250g light soft brown sugar
  • 700ml balsamic vinegar
  • 1400ml water


  • Roughly dice the red onion and the apple rings and add to a large sauce pan along with all of the remaining ingredients.
  • Bring the mix to the boil, stirring occasionally.
  • Once bubbling away reduce the heat to a simmer and continue to cook for 30-40 minutes. By this time the ingredients should be nice and soft and the liquid reduced.
  • You can either leave the chutney chuncky or if you prefer place into a food processor to get your desired finish. 
  • Place the hot chutney into sterilised jars and seal.
  • This chutney can be enjoyed stright away but will improve after maturing!