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