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Fig & Plum Chutney
- Preparation and cooking time
- Makes Approx. 600g
Last minute chutney - can be eaten straight away - Delicious!
- 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
- STEP 1Fry 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.
- STEP 2Tip 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.
- STEP 3Remove 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!
- STEP 4This 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!