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Fig Chutney

Feel free to play around with the spices in this chutney. You can use all raisins, or swap out some dried cranberries, diced apricots, or other dried fruits.
  • 1 tablespoon vegetable oil
  • 1 large red onion, peeled and finely diced
  • 1/2 inch (2cm) piece of fresh ginger, peeled and minced
  • 2/3 cup (120g) packed light or dark brown sugar
  • 1/2 cup (125ml) apple cider vinegar
  • juice and zest of one lemon
  • 3/4 cup (100g) raisins and diced dried fruits, (any mix)
  • 1 1/2 teaspoons mustard seeds
  • 1 small cinnamon stick
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground cloves
  • pinch red pepper powder
  • 1 pound (450g) fresh figs, stemmed and diced
  • In a wide saucepan, heat the vegetable oil over medium heat. Add the onions and cook until translucent, which will take about 5-6 minutes, stirring occasionally.
  • Add the remaining ingredients, except for the figs. Let cook at a low simmer for 20 minutes, then add the figs, cover the pot, and cook for 5 to 10 minutes, until the figs are tender and cooked through.
  • Remove the lid and cook 10 to 15 minutes over low heat, stirring, until the mixture thickens and becomes jam-like.

Notes

For those interested in canning chutney, you can find information at the National Center for Home Food Preservation website.