Ingredients
- 30 ounces fresh figs, chopped
- 14 1/8 ounces dried figs, chopped
- 3 large red onions, finely chopped
- 3 mediums bramley apples
- 1 1/2 ounces fresh gingerroot, cut into fine matchsticks
- 2 teaspoons ground allspice
- 1/16 teaspoon dried chili pepper flakes
- 2 teaspoons finely grated lemon zest
- 24 2/3 ounces demerara sugar
- 2 teaspoons salt
- 3 1/2 cups red wine vinegar
- 2 teaspoons fresh ground black pepper
Make it step by step
- Combine all the ingredients in a large saucepan. Bring to the boil, reduce the heat, and simmer, covered, for 30 minutes.
- Uncover the pan and continue simmering for about an hour and a half, stirring often, until the chutney is reduced and thickened. If the chutney becomes too dry, add a bit of water. Taste and correct the seasoning, adding brown sugar, vinegar, or chili flakes as needed. (Note: depending on the water content of the figs, it can take over 2 hours to reduce.).
- Spoon into sterilized jars and seal.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Sheri Wetherell, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.