Sticky fig & port chutney
- Anna Glover
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Makes 1 x 300g jar
Easy
Prep: 10 mins
Cook: 30 mins
A star rating of 4.6 out of 5.12 ratingsRate
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Get set for Christmas with this sticky make-ahead chutney. Serve as part of a cheeseboard alongside blue cheeses, or package to give as a gift
Gluten-free
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
150g figs
chopped (about 4)
-
1 rosemary
sprig, leaves picked and chopped
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50g light brown soft sugar
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1 small red onion
finely chopped
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2 tbsp ruby port
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3 tbsp red wine vinegar
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Nutrition: Per tbsp
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kcal31
-
fat0.1g
low
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saturates0g
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carbs6g
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sugars6g
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fibre1g
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protein0.3g
-
salt0.01g
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Method
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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.
Recipe from Good Food magazine, November 2019
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A star rating of 4.6 out of 5.12 ratings
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