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Fresh Fig and Ginger Chutney!


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 sterilised 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.

Serving Suggestions:

Cheese Plater, Raclette, Pork Chops

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