Fig, date and onion chutney recipe

  • Serves – Makes 9 x 300ml (1/2pt) jars, based on 1 tbsp per serving
  • 15 mins to prepare and 1 hr 10 mins to cook
  • 21 calories / serving
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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. 

Heat the oil in a large frying pan. Add the onions, season well and fry over a medium heat for 15 minutes or until golden. Stir in the dates and cook for a further 10-15 minutes, until caramelised and sticky.

Meanwhile, combine the figs, tomatoes, sugar, vinegar and a little seasoning in a large pan. Cook gently, over a low heat, for 20 minutes, or until the figs and tomatoes have softened. Stir in the onion mixture and cook for a further 30 minutes, or until the chutney is reduced and glossy.

Carefully spoon the chutney into sterilised jars and seal, then set aside to cool, before storing or serving.

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  • Ingredients

  • 4 tbsp olive oil
  • 1kg (2lb) onions, sliced
  • 500g (1lb) dates, stoned and roughly chopped
  • 1kg (2lb) fresh figs, chopped
  • 500g (1lb) tomatoes, chopped
  • 500g (1lb) light soft brown sugar
  • 550ml (17 1/2fl oz) vinegar
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  • Energy 87kj 21kcal 1%
  • Fat 0.3g 0%
  • Saturates 0g 0%
  • Sugars 4.5g 5%
  • Salt 0g 0%

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

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