Fig Chutney Recipe

Sprinkle over the sugar and stir. Add the aromatics.


Homemade Fig And Walnut Chutney Fig Recipes Dried Fig Recipes Fig Chutney Recipe

Stir until sugar has dissolved.

Fig chutney recipe. Chop the figs roughly. Add the figs to the chutney and stir well before leaving to cook for another 30 minutes. Place in a large pan stainless steel or enamel together with the vinegar onions raisins salt allspice cracked peppercorns garlic ginger and coriander.

The chopped figs are added to the port along with a splash of water maple syrup for sweetness and whole spices for flavor including a cinnamon stick half a bay leaf half a star anise. FULL RECIPE BELOWPerfect for charcuterie boards sandwich spreads or a toast accoutrement fig chutney can go a lot further than just Indian food. In a large pan heat the oil.

Simmer over a medium heat for 25-30 mins until sticky and jammy adding 50ml water if it begins to stick. Sauté until fragrant for about 2 minutes. Add the minced fresh chili pepper grated fresh ginger ground cinnamon mustard seeds black pepper a pinch of ground cloves and a pinch of salt to the saucepan with the onions.

Ingredients 2kg Bramley apples peeled cored and roughly chopped 2 onions finely chopped 250g dried figs chopped or sultanas 2 tsp fine sea salt 1 tbsp ground cinnamon 1 tsp ground mixed spice ½ tsp ground ginger 4 bay leaves 1 red chilli deseeded and finely chopped. Next add the chopped apples and figs. They should go all pulpy.

Recipe from Good Food magazine November 2019. Add the sugar vinegar and lemon juice and zest. Will keep in a sterilised jar for up to four months.

Add the onions and gently cook until soft and slightly caramelised. Bring to the boil and reduce to a simmer and leave for 30 minutes or until the chutney has turned syrupy. To make the fig chutney.

Put all of the ingredients in a pan.


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