Wednesday, February 16, 2011
Recipe: Fig and Apple Chutney
Hey everyone. Needed to stock up my jams/jellies/chutneys/general preserves collection recently as I gave most of mine away as Christmas and recent Birthday gifts. I like to keep a fair few jars or delights ready for people, and of course make chutneys whenever I can be bothered really! This fig and apple chutney goes so well with cheese, particularly cheddar. However, because of the sweetness from the allspide and red onions it also goes very well with french cheeses such as brie and camambert. My lovely bloggers, I am off to New York for about a week, so will fill you in with all the details about the holiday (and the delicacies consumed therein) when I come back. Ciao Bellas!
Fig and Apple Chutney (makes about 1.3kg) Makes 8 x 160g jars, 82p per jar.
500g soft dried figs, sliced
2 red onions, finely chopped
2 medium cooking apples, peeled and diced
1 tsp allspice
¼ tsp chilli flakes
350g Demerara sugar
200ml red wine vinegar
200ml white wine veingar
A few grinds of black pepper
Juice of ½ a Seville orange (or a lemon)
1 tsp salt
1 tsp crushed ginger
1. Put all ingredients into a large saucepan and bring to the boil. Remove temperature to a medium heat, and cook for 30 minutes, stirring occasionally.
2. Put into jars and allow to cool. The chutney will be ready to eat in two weeks!