Fresh Fig &
Yield: 5 350g Jars
850 g fresh figs, chopped
400 g dried figs, chopped
200 g Raisins
3 large red onions, finely chopped
3 medium apples
40 g fresh gingerroot, cut into fine matchsticks
2 teaspoons ground allspice
1 pinch dried chili pepper flakes
2 teaspoons finely grated lemon zest
700 g demerara sugar
2 teaspoons salt
800 ml red wine vinegar
2 teaspoons fresh ground black pepper
1. Combine all the ingredients in a large saucepan. Bring to the boil, reduce the heat, and simmer, covered, for 30 minutes.
2. Uncover the pan and continue simmering for about an hour and a half, stirring often, until the chutney is reduced, thick and richly flavoured. If the chutney becomes too dry, add a splash of water. Taste and correct the seasoning, adding brown sugar, vinegar, or chilli flakes as needed. (Sometimes, depending on the water in the figs, this chutney can take over 2 hours to reduce.).
3. Spoon into sterilized jars and seal. The chutney will keep for up to 8 or 9 months, unopened, in a cool, dark place. Once opened, refrigerate and use within 4 weeks.
Yields: 1 teaspoon
1/2 teaspoon cinnamon
1/2 teaspoon cloves or 1/4 teaspoon clove
1/2 teaspoon nutmeg or 1/4 teaspoon nutmeg