Fig, apple and red onion chutney

Billy Trenerry
fig chutney, English chutney, chutney, preserves, country pickles, Healthy pickle, fig recipe, vegan chutney, vegetarian chutney, Archie browns, Health food, dunkertons cider
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.

Ingedients

  • 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

Method

  • 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!