Spicy fig and plum chutney


chutney, fig, plum,preserves,preserving, recipes,

Ingredients 16
Servings 1
Time 1 hour

Ingredients

  • 1
    Tbs
    vegetable oil
  • 1
    shallot or small brown onion, finely diced
  • 5
    ml
    brown mustard seeds
  • 10
    ml
    ground coriander
  • 15
    ml
    freshly grated ginger
  • 1
    c
    soft dried figs, finely chopped
  • 3
    preserved figs, roughly chopped (in sugar syrup)
  • 1/4
    c
    raisins
  • 1/4
    c
    dried cranberries
  • 5
    fresh plums, stones removed and finely sliced
  • 3
    Medjool dates, pitted and roughly chopped
  • 1/4
    c
    dark muscovado Sugar
  • 180
    ml
    apple cider vinegar
  • 375
    ml
    water
  • 1/4
    tsp
    salt
  • freshly ground black pepper
 

Method

 
For the spicy fig and plum chutney, start by heating the oil and sauté the shallot until softened. Add the mustard seeds, coriander and grated ginger. Cook for a further 2 minutes.

Add all the remaining ingredients. Bring the mixture up to the boil over a medium high heat, stirring all the while.

Turn the heat down slightly, cover partially with a lid and simmer for 40-45 minutes. Stir the chutney from time to time to ensure the base doesn’t catch. The chutney should be sticky and relatively thick.

Spoon into hot sterilized jars and seal immediately.


Reprinted with the permission of Bibbyskitchen@36. To see more click here. 


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Read more on: food24  |  recipes
 

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