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Fig Chutney

Fig Chutney with ginger & lemon

Kate Ford | The Veg Space
This spiced fig chutney with fresh ginger, lemon and bramley apples is totally delicious - perfect for Christmas gifts and hampers!
5 from 6 votes
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Preserves
Cuisine British
Servings 3 jars
Calories 29 kcal

Ingredients
  

  • 2 tablespoon rapeseed or sunflower oil
  • 1 onions
  • 175 g dried figs or you can use sultanas instead
  • 1 large bramley apple
  • thumb-sized piece of ginger
  • 1 teaspoon salt
  • 1 teaspoon of each or a selection of the following spices: mixed spice, ground coriander, ground cinnamon, pinch of chilli flakes
  • 200 ml vinegar I used half cider vinegar and half malt vinegar, but any combination of wine, cider or malt vinegars is fine.
  • 8 fresh figs
  • 180 g soft brown sugar
  • 1 lemon

Instructions
 

  • Heat the oil in a very large saucepan or preserving pan. Peel and finely chop the onionn and fry gently for 5 minutes until softened.
  • Finely chop the dried figs (remove any tough stalks). Peel and chop the apple. Peel and finely chop the ginger. Add all to the pan.
  • Add the salt, spices and vinegar to the pan, and cook gently for 5 minutes, stirring occasionally to check it isn't catching on the bottom.
  • Prepare the fresh figs by removing stalks and chopping roughly.
  • Add the fresh figs and sugar to the pan and stir. Add the lemon juice and zest.
  • Cover the pan with a lid, and simmer gently for 10-15 until the fresh figs have collapsed and the chutney is thick and glossy. If you want the chutney slightly thicker, remove the lid and simmer for a further minute or two.
  • When it has cooled slightly, pour the chutney into warm, sterilised jars and keep in a cool dark place for 2-3 weeks to mature, (or until Christmas!).

Video

Notes

Adjust the consistency of your fig chutney at the end of cooking - remove the lid and simmer for another minute or two if it needs to thicken up, or add a splash of lemon juice or water if it is too thick.
Taste and adjust the spices and seasoning before pouring into jars. You might like to add an extra pinch of chilli flakes or a little more salt.
Put your extractor fan on full blast, or your house will smell of vinegar for a day or two!

Nutrition

Serving: 1tablespoonCalories: 29kcalCarbohydrates: 6gProtein: 0.2gFat: 1gSaturated Fat: 0.04gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.3gTrans Fat: 0.002gSodium: 38mgPotassium: 45mgFiber: 1gSugar: 5gVitamin A: 11IUVitamin C: 1mgCalcium: 10mgIron: 0.1mg
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