Fig And Apple Chutney

Name: Fig And Apple Chutney
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

14 ingredients

4 steps

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

Directions

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.