Recipes – Fig Chutney

Following our recent hike though La Geria, and the discovery of heavily laden, wild fig trees, I thought I would post this recipe to give you an idea as to what you can make with figs if you are lucky enough to get a bag full. It is very simple to make, tastes wonderful and is a great accompaniment to cold meats and cheeses.

Fig Chutney

850g fresh figs
150ml balsamic vinegar
100ml red wine vinegar
300g soft brown sugar
zest & juice of 1 lemon
250g red onions
2 teaspoons of mixed spice
10g of fresh ginger OR 1 teaspoon of dried ground ginger
1 tablespoon of olive oil

Preparation time – 10 minutes
Cooking time – 1 hour
Serves – 3 jars

1. Preheat oven to gas mark 3, 160ºC. Firstly, sterilise your jam jars by washing them in hot soapy water, rinsing them and placing them into the oven for ten minutes. Remove and allow to cool.
2. Peel and thinly slice the red onion, peel and grate the fresh ginger (if using), remove stalks from the figs and cut them into quarters, zest and juice the lemon.
3. Heat the oil in a large pan over a medium heat, add the onions and fry for five minutes until softened.
4. Add all of the other ingredients except the figs, season with salt and pepper. Bring to the boil and then turn down the heat and allow to simmer for 30 minutes.
5. Once the liquid has reduced to a syrup, add the figs stiring them into the syrup and cook for a further fifteen minutes, stirring occassonally.
6. Pour chutney into sterilised jars, add lids and allow to cool.

Keeps for up to one month. Refrigerate once opened.

Tags: Figs