I know, I know!! So sorry to use that C-word in October, but I have two very good reasons to do so…. read on!
Firstly, this Figgy Christmas Chutney is designed to be given as a Christmas present, and therefore needs to be ready to eat in 9 weeks time, (arghh!). Chutney needs at least a month to mature, for the vinegar-y flavour to completely mellow, (many months make it even better!). So now is the time to dig out your biggest saucepan, find some figs and get this chutney on the go in readiness for that Christmas cheeseboard.
Secondly, figs are as cheap as chips at the moment – mine were 4 for 59p from Aldi! Just to put that in context… I needed one fig for this baguette post back in August and paid a whopping £2.60 for a pack of 4, (ableit from Waitrose!).
There is nothing lovelier than a homemade gift. Knowing that someone has put that most precious commodity – their time – into making something just for you is so much more meaningful than the most expensive of shop-bought presents. With that in mind, this recipe is the first in my ‘Christmas Hamper Series’ – five recipes coming up soon which will make perfect edible Christmas gifts, either on their own, or combined into a showstopper of a Christmas Hamper.
Figgy Christmas Chutney
- 3 tbsp vegetable or rapeseed oil
- 2 medium onions, peeled and finely chopped
- 12 fresh figs, any tough stalks removed and roughly chopped
- 400 g dried figs, any tough stalks removed and roughly chopped
- 2 large bramley apples, peeled and finely chopped
- 200 g sultanas
- thumb-sized piece of ginger, peeled and finely chopped
- 1 heaped tsp salt
- 1 heaped tsp of each or a selection of the following spices (I used all!): mixed spice, ground cloves, ground coriander, chilli flakes
- 180 ml malt vinegar
- 180 ml cider vinegar
- 300 g soft brown sugar
- In a very large saucepan or preserving pan, heat the oil, and add the onions. Cook gently for 5 minutes until softened. Whilst they are cooking, prepare the figs and apples.
- Add the figs, apples and sultanas to the pan, and then the ginger, salt and spices, and finally pour in the vinegar.
- Let the mixture simmer gently for 25 minutes, stirring occasionally to make sure it is not catching on the bottom.
- Finally, add the sugar, bring to the boil, then reduce the heat and simmer gently for 10-15 mins until thick. When it has cooled slightly, pour into warm, sterilised jars and keep in a cool dark place until Christmas!
…. and for more recipes from my Christmas hamper series:
Here are a few more festive chutney recipes from blogging friends:
- Emma’s Spiced Cranberry Chutney from Supper in the Suburbs
- Nazima’s Spiced Mango and Quince Chutney from Franglais Kitchen
- Rebecca’s Slow-Cooker Tomato & Chilli Chutney from Munchies & Munchkins
- Manjiri’s Caramelised Red Onion Chutney from Travels for Taste
For more homemade Christmas present ideas, check out my Pinterest board Edible Gifts: Vegetarian & Vegan here:
Follow Kate Ford | The Veg Space’s board Edible Gifts: Vegetarian & Vegan on Pinterest.