Fig And Apple Chutney Recipe

Name: Fig And Apple Chutney
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 7/16 cups figs fresh, stalks removed and chopped roughly; 3 1/4 cups apples about 4 x large, peeled, cored and chopped finely, I like to use Elstar; 3 1/4 cups sultanas; 2 13/16 cups onions about 3 medium, sliced into thin rings; 1 ounce white wine vinegar; 2 15/16 cups light brown muscavado sugar; 2 garlic cloves chopped finely; 1 salt x tsp; 2 all-spice x tsp; 1 cardamom x tsp; 2 bay leaves; 1/2 teaspoon cinnamon; 1/4 teaspoon cloves powdered; 1/2 teaspoon coriander powder

Servings: persons

4 7/16 cups figs fresh, stalks removed and chopped roughly
3 1/4 cups apples about 4 x large, peeled, cored and chopped finely, I like to use Elstar
3 1/4 cups sultanas
2 13/16 cups onions about 3 medium, sliced into thin rings
1 ounce white wine vinegar
2 15/16 cups light brown muscavado sugar
2 garlic cloves chopped finely
1 salt x tsp
2 all-spice x tsp
1 cardamom x tsp
2 bay leaves
1/2 teaspoon cinnamon
1/4 teaspoon cloves powdered
1/2 teaspoon coriander powder

1
Heat the vinegar, salt onions and garlic in a large, heavy bottomed pan. Heat for about 7 to 10 minutes or until the onions have softened. I find this easiest to do in a pan covered with a close fitting lid.
2
When the onions are soft, add the sugar, spices and bay leaves. Allow the sugar to melt. Make sure you don't put the heat too high or you will burn the sugar. This will take about 3 to 5 minutes.
3
Add the apples and the figs, mix through and cover them in the spiced onion mix. Allow your chutney to simmer gently and cook for about 30 to 40 minutes or until it becomes a thick syrupy consistency. Stir it occasionally to check that it isn't sticking.
4
Allow your chutney to cool, remove the bay leaves and spoon it into clean jars. The chutney will keep for a couple of months and is great served with cold meats and cheeses.

815

kcal

Calories

206

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 4 7/16 cups figs fresh, stalks removed and chopped roughly, 3 1/4 cups apples about 4 x large, peeled, cored and chopped finely, I like to use Elstar, 3 1/4 cups sultanas, 2 13/16 cups onions about 3 medium, sliced into thin rings, and more.

Yes, Fig And Apple Chutney falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Fig And Apple Chutney

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions