Sticky fig & port chutney
Makes 1 x 300g jar
Easy
Prep:
Cook:
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
Skip to ingredients
- 150g figschopped (about 4)
- 1 rosemarysprig, leaves picked and chopped
- 50g light brown soft sugar
- 1 small red onionfinely chopped
- 2 tbsp ruby port
- 3 tbsp red wine vinegar
Nutrition: Per tbsp
- kcal31
- fat0.1glow
- saturates0g
- carbs6g
- sugars6g
- fibre1g
- protein0.3g
- salt0.01g
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.
