Fig, date and onion chutney

Fig, date and onion chutney recipe

1 rating

This spicy chutney is easy to make and is the perfect partner for cheese and crackers. Serve immediately or store in a cool, dark place for 3 months to allow the flavours to develop. Once opened, keep chilled and eat within 1 month. See method

  • Serves 90 (makes 9 x 300ml jars, based on 1 tbsp / serving)
  • 15 mins to prepare and 1 hr 10 mins to cook
  • 21 calories / serving

Ingredients

  • 4 tbsp olive oil
  • 1kg onions, sliced
  • 500g dates, stoned and roughly chopped
  • 1kg fresh figs, chopped
  • 500g tomatoes, chopped
  • 500g light soft brown sugar
  • 550ml vinegar

Each serving contains

  • Energy

    85kj
    21kcal
    1%
  • Fat

    0g 0%
  • Saturates

    0g 0%
  • Sugars

    5g 5%
  • Salt

    0g 0%

of the reference intake
Carbohydrate 4.6g Protein 0.2g Fibre 0.4g

Method

  1. Heat the oil in a large frying pan. Add the onions, season well and fry over a medium heat for 15 mins or until golden. Stir in the dates and cook for a further 10-15 mins, until caramelised and sticky.
  2. Meanwhile, combine the figs, tomatoes, sugar, vinegar and a little seasoning in a large pan. Cook gently, over a low heat, for 20 mins, or until the figs and tomatoes have softened. Stir in the onion mixture and cook for a further 30 mins, or until the chutney is reduced and glossy.
  3. Carefully spoon the chutney into sterilised jars and seal, then set aside to cool, before storing or serving.

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