Fig & Onion Chutney
- Prep Time: 10 mins
- Cook Time: 1 hour
- Total Time: 1 hour 10 minutes
- Yield: 1.5 jars 1x
Ingredients
Units
Scale
- 450 g (1lb) fresh figs, washed and chopped roughly (about 10 figs)
- 1 onion, peeled and chopped
- 1 clove of garlic, grated
- 100 ml balsamic vinegar
- 150 ml red wine vinegar
- 1 T olive oil
- 100 g (1/2 cup) brown sugar
- 1 in fresh root ginger, peeled and grated
- 1 tsp yellow mustard seeds
- 1 tsp ground cinnamon
- 1/2 t ground coriander
- 1 tsp dried chilli flakes
- 1/2 tsp salt
Instructions
- Place all the ingredients in a large saucepan.
- *Alternatively, sauté the onion in oil until translucent then add the rest of the ingredients.
- Stir over a medium heat until all the sugar has dissolved.
- Turn up the heat until a boiling point is reached, then lower it to reach a steady simmer. Cook for 1 hour or until the mixture is thick.
- Pour the chutney into hot sterilized jars and seal immediately.
- Store in a cool, dark place for a month to let the chutney mature.
- Serve with fromage! Enjoy!