I love figs and was incredibly excited when I saw them on offer at my local supermarket a couple of weeks back. I bought a couple of boxes and decided it would be perfect to make into a fig chutney. I surfed the net for a suitable recipe, and stumbled across this one by Nigel Slater.
I was a little nervous when I first made this as the vinegar vapours were quite strong and I felt the onion and the vinegar overpowered the figs and spices. It almost tasted like branston pickle! Not that I dislike branston, its just not what I was expecting. But with time the chutney’s flavours have intensified with less vinegary taste and a more figgy taste. The chutney is delicious dolloped on a chunk of good quality mature cheddar, spread on cheese scones or served as an accompaniment to roast meats, such as lamb and chicken. This chutney is also perfect for your Christmas cheeseboard.
I sterilised the jars by boiling them in large pan filled with hot water for 10 minutes. These jars were then placed in the oven on the lowest setting until I was ready to fill them.
I used a Nigel Slater recipe and adjusted the spices. This chutney fills two kilner jars.
- 1kg figs, tough stalks removed
- 250g sultanas
- 250g dark brown sugar
- 1 medium red onion, peeled and thinly sliced
- 150ml vinegar
- 150ml cider vinegar
- 2 inch ginger, minced
- 1-2 tbsp vegetable oil
- 1tsp sea salt crushed
- 1tsp black peppercorns, crushed
- 1/2tsp coriander seeds, crushed
- 2tsp all spice powder
- 1tsp cinnamon powder
- 1tsp freshly grated nutmeg
- Quarter the figs and set aside.
- Heat oil in a large saucepan over medium heat. Add the onions and sauté for a couple of minutes before adding all the remaining ingredients, except for the figs.
- Cover the pan and simmer on low heat for about 20 minutes.
- Add the figs and cook until they are tender, should take around 5 minutes.
- Remove the lid and simmer for a further 10 minutes.
- Place the chutney in a sterilised jar. Allow to cool before placing in the fridge. The chutney should keep in the fridge for up to six weeks.
I am entering the chutney into Simply.Food’s Let’s Cook Preserves, Jams and Chutney event, run by Nayna Kanabar.