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Fig & Plum Chutney

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Cooking time

Prep: 15 minutes Cook: 30 minutes

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Approx. 600g

Last minute chutney - can be eaten straight away - Delicious!

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  • 2 Medium sized red onions
  • 2-4 garlic cloves, finely chopped
  • Approx. 2 tps finely chopped fresh ginger
  • 200g dried figs - soaked for hour in hot water
  • 200g roughly chopped fresh plums
  • 100g raisins
  • 150g demerara (or any brown) sugar
  • 200ml vinegar (whatever you have to hand)
  • Half of nutmeg, grated (pre-grated stuff not the same!)
  • 1 Cinnamon stick
  • Generous grinds of sea salt & black pepper


  1. Fry onion in a little oil on low heat, about 10 mins. Add garlic & ginger for another 2 mins then turn the heat up to brown onions, you will have to constantly stir for around 4 mins so as not to burn the garlic.

  2. Tip all other ingredients into the pan, stir well & bring to a gentle simmer - low to medium heat - stirring occasionally. It only takes around 30 minutes to turn into a sticky jam consistency.

  3. Remove from heat & leave to cool before turning into sterilised jars. Out of this recipe I got one normal Branston pickle jar size & 2 185g size...not loads but it is pretty rich so you wouldn't slather it on like a tomato chutney, say!

  4. This is ready to eat immediately, no need to mature but must be kept in fridge. Eat within 4 weeks. So quick - so easy - & it tastes divine! The measurements are not exact & you can throw in any dried fruit you need to use up..bit more vinegar if needed. I have used a mixture of cider & red wine vinegar before and it worked fine..or white wine vinegar; whatever you have lying around. Hope you like it!

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