Fig Ginger Chutney
Ingredients
- 30 ounces figs fresh, chopped ⓘ
- 14 1/8 ounces dried figs chopped ⓘ
- 3 red onions large, finely chopped ⓘ
- 3 Bramley apples mediums ⓘ
- 1 1/2 ounces gingerroot fresh, cut into fine matchsticks ⓘ
- 2 teaspoons ground allspice
- 1/16 teaspoon chili pepper flakes dried ⓘ
- 2 teaspoons grated lemon zest finely
- 24 2/3 ounces demerara sugar
- 2 teaspoons salt ⓘ
Instructions
- 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 & Diet Analysis (per serving)
194
kcal
10% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).