Sticky fig & port chutney
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Makes 1 x 300g jar
Ingredients
- 150g figs, chopped (about 4)
- 1 rosemary sprig, leaves picked and chopped
- 50g light brown soft sugar
- 1 small red onion, finely chopped
- 2 tbsp ruby port
- 3 tbsp red wine vinegar
Method
- STEP 1
Put all of the ingredients in a pan. Simmer over a medium heat for 25-30 mins until sticky and jammy, adding 50ml water if it begins to stick. Leave to cool. Will keep in a sterilised jar for up to four months.
