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Fig, date and onion chutney recipe

Fig, date and onion chutney recipe

25 ratings

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

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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