Fig and Apple Chutney


1kg / 2.2lb. of fresh figs, stalks removed and chopped roughly
400gr / 14oz. (about 4 x large) apples, peeled, cored and chopped finely, I like to use Elstar
300gr / 10.5oz. sultanas
450gr / 1lb. (about 3 medium) onions sliced into thin rings
350ml / 11.8fl. oz. white wine vinegar
350gr / 12oz. light brown muscavado sugar
2 x garlic cloves, chopped finely
1 x tsp salt
2 x tsp all spice
1 x tsp cardamom
2 x bay leaves
½ tsp cinnamon
¼ tsp cloves (powdered)
½ tsp coriander powder


Heat the vinegar, salt onions and garlic in a large, heavy bottomed pan. Heat for about 7 to 10 minutes or until the onions have softened. I find this easiest to do in a pan covered with a close fitting lid.
When the onions are soft, add the sugar, spices and bay leaves. Allow the sugar to melt. Make sure you don’t put the heat too high or you will burn the sugar. This will take about 3 to 5 minutes.
Add the apples and the figs, mix through and cover them in the spiced onion mix. Allow your chutney to simmer gently and cook for about 30 to 40 minutes or until it becomes a thick syrupy consistency. Stir it occasionally to check that it isn’t sticking.
Allow your chutney to cool, remove the bay leaves and spoon it into clean jars. The chutney will keep for a couple of months and is great served with cold meats and cheeses.


This is a great way to preserve the flavour of seasonal figs. I love to make chutneys and relishes. Once you have tried your own, you'll never go back. This fig chutney is marvellous with cheese.


2 liters / 4.2 pts


Wednesday, February 5, 2014 - 1:08am


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