Fig Ginger Chutney

Name: Fig Ginger Chutney
Ingredients: 30 ounces figs fresh, chopped; 14 1/8 ounces dried figs chopped; 3 red onions large, finely chopped; 3 Bramley apples mediums; 1 1/2 ounces gingerroot fresh, cut into fine matchsticks; 2 teaspoons ground allspice; 1/16 teaspoon chili pepper flakes dried; 2 teaspoons grated lemon zest finely; 24 2/3 ounces demerara sugar; 2 teaspoons salt; 3 1/2 cups red wine vinegar; 2 teaspoons fresh ground black pepper

12 ingredients

3 steps

Ingredients

30 ounces figs fresh, chopped
14 1/8 ounces dried figs chopped
3 red onions large, finely chopped
3 Bramley apples mediums
1 1/2 ounces gingerroot fresh, cut into fine matchsticks
2 teaspoons ground allspice
1/16 teaspoon chili pepper flakes dried
2 teaspoons grated lemon zest finely
24 2/3 ounces demerara sugar
2 teaspoons salt
3 1/2 cups red wine vinegar
2 teaspoons fresh ground black pepper

Directions

1

Combine all the ingredients in a large saucepan. Bring to the boil, reduce the heat, and simmer, covered, for 30 minutes.
2

Uncover the pan and continue simmering for about an hour and a half, stirring often, until the chutney is reduced and thickened. If the chutney becomes too dry, add a bit of water. Taste and correct the seasoning, adding brown sugar, vinegar, or chili flakes as needed. (Note: depending on the water content of the figs, it can take over 2 hours to reduce.).
3

Spoon into sterilized jars and seal.