|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|
|5||plums — stoned, thinly sliced|
|3||dates — Medjool, pitted and roughly chopped|
|1/4||muscovado sugar — dark|
|180 ml||vinegar — apple cider|
|black pepper — freshly ground|
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.