FIG AND BALSAMIC CHUTNEY
Enjoyed it so much, had to share… Had a lovely snack with salt and pepper crackers with Cheddar cheese and Fig and Balsamic chutney! Yum
- 1 tablespoon olive oil
- 2 red onions, finely sliced
- 125 ml balsamic vinegar
- 100 ml red wine vinegar
- 250 g light Muscovado sugar
- 2 teaspoons root ginger, peeled and grated
- 1 lemon juice and zest
- 1 teaspoon ground mixed spice
- 1 teaspoon cinnamon powder
- 1 cinnamon stick
- ¼ teaspoon black pepper, coarsely ground
- 900 g ripe figs cut in 1/8 ‘ths
In a heavy based casserole pan or pot, gently heat the olive oil, add the onions and sauté for 10 minutes until the onions are soft.
Add the remaining ingredients apart from the figs.
Bring the ingredients to boil and reduce the heat for the mixture to simmer for 30 minutes or until the chutney turns to a syrup.
Add the figs and stir well, let the chutney gently cook for a further 30 minutes until it turns to a pulp.
Sterilize the jars by washing it in soapy water, rinse the jars properly and place them in the oven at 150ºC/gas 2/300ºF for 10 minutes to dry out.
When the chutney is ready, remove the jars from the oven and fill the jars with the chutney while it is still hot.
Seal the jars immediately and leave to cool.
Should last 6 months, but do check the lids to see if anything unsavory is growing. If so, check the chutney first before consuming.
Recipe and photo: Gillian Glutz