Name: Spicy fig and plum chutney
Prep time: 60 min
Total time: 60 min
Yield: 1 serving
Cuisine: Accompaniment
Ingredients: 1 tbsp vegetable oil; 1 shallot small brown onion, finely dicd; 5 ml mustard seeds brown; 10 ml coriander ground; 15 ml fresh ginger freshly grated; 1 figs dried, finely chopped; 3 figs preserved, chopped; 1/4 cup raisins; 1/4 cup dried cranberries; 5 plums stoned, thinly sliced; 3 dates Medjool, pitted and roughly chopped; 1/4 muscovado sugar dark; 180 ml vinegar apple cider; 375 ml water; 1/4 tsp salt; black pepper freshly ground

Recipe Disclaimer

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Ingredients (16)

1 tbsp	vegetable oil
1	shallot — small brown onion, finely dicd
5 ml	mustard seeds — brown
10 ml	coriander — ground
15 ml	fresh ginger — freshly grated
1	figs — dried, finely chopped
3	figs — preserved, chopped
1/4 cup	raisins
1/4 cup	dried cranberries
5	plums — stoned, thinly sliced
3	dates — Medjool, pitted and roughly chopped
1/4	muscovado sugar — dark
180 ml	vinegar — apple cider
375 ml	water
1/4 tsp	salt
	black pepper — freshly ground

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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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