Fig Ginger Chutney
By: Sheri Wetherell
Published: Thursday, December 10, 2009 - 4:24pm

Ingredients




30 ounces fresh figs, chopped
14 1/8 ounces dried figs, chopped
3 large red onions, finely chopped
3 mediums bramley apples
1 1/2 ounces fresh gingerroot, cut into fine matchsticks
2 teaspoons ground allspice
1/16 teaspoon dried chili pepper flakes
2 teaspoons finely grated lemon zest
24 2/3 ounces demerara sugar
2 teaspoons salt
3 1/2 cups red wine vinegar
2 teaspoons fresh ground black pepper

Preparation

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 and thickened. If the chutney becomes too dry, add a bit of water. Taste and correct the seasoning, adding brown sugar, vinegar, or chili flakes as needed. (Note: depending on the water content of the figs, it can take over 2 hours to reduce.). 3 Spoon into sterilized jars and seal.

About


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.